Yucatan Charred Tomato Mint Salsa

A nice variation from other mint or charred tomato salsas already posted. A good choice for me as I have plenty of mints (thinking lime mint here) & plan to have lottsa paste-type tomatoes & hot peppers. Adapted from an email sent by gourmet_recipes_from_around_the_world - thanks Keema!

• Ready In: 15 mins
• Yields: 1 1/2 cups

Ingredients

• 6  roma tomatoes, pan-roasted until blistered, deeply browned & soft
• 2  slices  white onions, thick ones, pan-roasted until brown & soft
• 2  garlic cloves, pan-roasted until brown & soft, then peeled
• 4  serrano chilies, with seeds, roughly chopped
• 1⁄4 cup cilantro leaf, coarsely chopped
• 6  mint leaves, large & fresh, finely chopped
• 1⁄2 teaspoon cumin, toasted & ground
• 1⁄2 cup water
• 1⁄4 teaspoon kosher salt

Directions

1. Chop together with a knife or food processor the tomatoes, onion, and garlic until you have a coarsely textured salsa.
2. Add the chiles, cilantro, mint, cumin, water, and salt. Process briefly to mix. This salsa should be chunky.