- 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
- 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.