Ingredients

1 pound Roma tomatoes (about 5 small), quartered
1/3 cup finely diced red onion
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1 – 2 teaspoons fresh lemon juice, about ½ lemon
Salt to taste

Directions

To char the tomatoes:

• Method One: Heat up a cast iron pan over medium high heat (do not add oil) and add the tomatoes, cut side down. Make sure they are not crowded or else they will steam. You may have to do this in two batches depending on the size of your pan. Char for a minute or two and then turn to the next side and char. Finally flip onto their backs, skin side down and char for one more minute. Remove from pan, let cool, and then chop keeping the skins on.
• Method Two: Char under the broiler on a foil lined sheet pan. Remove from pan, let cool, and then chop keeping the skins on.
• Method Three: Roast whole tomatoes by rotating over a gas flame until blackened in spots all over. Remove from pan, let cool, and then chop keeping the skins on.

Mix the chopped tomatoes with all the rest of the ingredients and taste for seasoning. Use in any preparation that calls for salsa.

Country:
Guatemala


Notes and Instructions

Recipes and photo credit: Linda McElroy