This Roasted Tomato and Mint Salsa by Chef Mark Miller of Santa Fe’s legendary Coyote Cafe, embodies the vibrant contrast at the heart of Southwestern cooking — smoky roasted tomatoes paired with cool, fragrant mint. The blackened skins of the tomatoes lend a deep, earthy flavor, balanced by lime, serrano heat, and the freshness of citrus zest and herbs. It’s exceptional with grilled lamb, pork, venison, or seafood — and equally wonderful with a bowl of warm tortilla chips.
INGREDIENTS:
12 large Roma tomatoes, tops removed
2 cloves garlic
4 tablespoons lime juice (about 2 Mexican limes)
6 tablespoons extra virgin olive oil
4 serrano peppers minced, with seeds
3 tablespoons cilantro, minced
7 tablespoons spearmint, minced
1 teaspoon lime zest
1 teaspoon orange zest
Salt
METHOD:
Heat a comal, cast-iron skillet, or heavy griddle over medium-high heat. Place the tomatoes directly on the hot surface and roast, turning occasionally, until skins are blistered and blackened on all sides, about 8–10 minutes. Remove from heat and let cool slightly.
While the tomatoes are still warm, transfer them to a food processor with the garlic. Pulse several times until roughly chopped and slightly chunky — do not purée. Allow to cool to room temperature.
Stir in the lime juice, olive oil, serrano peppers, cilantro, mint, lime zest, and orange zest. Season with salt to taste and mix well.
Let the salsa stand at room temperature for at least 30 minutes before serving to allow the flavors to meld. Serve slightly warm or at room temperature.
CHEF’S NOTES:
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For a spicier salsa, roast the serranos alongside the tomatoes before mincing.
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Substitute grilled heirloom tomatoes for a richer flavor.
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This salsa pairs beautifully with grilled lamb, venison, pork, marlin, or tortilla chips.
YIELD: Serves 6
SOURCE: Chef Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
