Instructions: PAN ROAST: begin by blistering the tomatoes on a cast-iron skillet

(comal) then pan-roasting with onion slice and garlic to develop the sweeter flavors. Roast until deeply browned and soft. Next "toast"

the cumin seeds over medium heat.

Chop together with a knife or food processor the tomatoes, onion, garlic until you have a coarsely textured salsa. Add the chiles, cilantro, mint, cumin, water and salt. Process briefly to mix, salsa should be chunky. Keeps tightly covered up to 2 days in the refrigerator. About 1 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.