Bocaditos Charred Tomato Mint Salsa
No ratings yet
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Roast
- 1/4 teaspoon cumin seed -- toast and grind
- 1 slice white onion, thick -- pan roasted
- 3 large fresh mint leaves -- finely chopped
- 3 each Roma (plum) tomatoes -- pan charred
- 12 fresh cilantro leaves -- coarsely chopped
- 1/8 teaspoon kosher salt
- 2 serrano chilies with seeds -- roughly chopped
- Chop
- 1 medium garlic clove
- 1/4 cup water
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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 chilies, 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.
- Book Review by Orlando Ramirez, The Press-Enterprise. Riverside (10Ap97). McRecipe
Plating
Cookware for this recipe
-
Frying pan
-
Griddle
-
Food processor
-
Chef's knife
-
Cutting board