Roasted Tomato and Mint Salsa

• 6 large roma tomatoes, tops removed
• 1 garlic clove
• 2 tablespoons lime juice (one Mexican Lime)
• 3 tablespoons extra virgin olive oil
• 2 serrano peppers, minced
• 1 12 tablespoons cilantro, minced
• 3 12 tablespoons spearmint, minced
• 12 teaspoon lime zest
• 12 teaspoon orange zest
• 1 pinch salt

1. With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over.
2. While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.
3. Cool to room temperature.
4. Add lime juice, olive oil, peppers, cilantro, spearmint, lime zest, orange zest, and salt.
5. Mix together and let stand at least 30 minutes before using.
6. Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas.
7. The smoky flavor adds a complexity to the taste of ripe tomatoes.
8. ".

roma tomatoes, garlic, lime juice, extra virgin olive oil, serrano peppers, cilantro, spearmint, lime zest, orange zest, salt

Taken from www.food.com/recipe/roasted-tomato-and-mint-salsa-347 (may not work)