I have had a tomato relish type dish to dip fries into at a Restaurant in the South Island which also tasted of mint.Has anyone else had this and know how to make it??
elliehen,
Apr 2, 2:04am
Haven't made a minty Salsa, but found this one on the website below.
Charred Tomato Mint Salsa (Cuisine Mexicam)
Main ingredients Hot Pepper,Mint,Tomato,Cilantro (parsley) Yield: Makes 1 cup Ingredients
* 3 plum tomatoes * a 1/2-inch-thick slice medium white onion * 1 garlic clove, unpeeled * 2 serrano chiles* with seeds, chopped (wear rubber gloves) * 12 fresh coriander leaves, chopped coarse * 3 large fresh mint leaves, chopped fine * 1/4 teaspoon ground cumin * 1/4 cup water * 1/8 teaspoon coarse salt, or to taste
* * available at Mexican markets and some specialty produce markets Preparation
Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.
I have had a tomato relish type dish to dip fries into at a Restaurant in the South Island which also tasted of mint.Has anyone else had this and know how to make it!
elliehen,
Apr 3, 3:04am
Haven't made a minty Salsa, but found this one on the website below.
Charred Tomato Mint Salsa (Cuisine Mexican) Yield: Makes 1 cup Ingredients
* 3 plum tomatoes * a 1/2-inch-thick slice medium white onion * 1 garlic clove, unpeeled * 2 serrano chiles* with seeds, chopped (wear rubber gloves) * 12 fresh coriander leaves, chopped coarse * 3 large fresh mint leaves, chopped fine * 1/4 teaspoon ground cumin * 1/4 cup water * 1/8 teaspoon coarse salt, or to taste
* * available at Mexican markets and some specialty produce markets Preparation
Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.
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