This Smoky Charred Tomato and Mint Salsa is a summer standout—fresh, colorful, and alive with flavor. The gentle smokiness from charred tomatoes and onions pairs beautifully with bright lime, fresh herbs, and a hint of heat from serrano chiles. Use a mix of red, yellow, or even heirloom tomatoes for a rainbow effect. This salsa is wonderful with tortilla chips, spooned over grilled meats or fish, or served with seared swordfish tacos for a burst of fresh, smoky flavor.
INGREDIENTS:
2 large firm red tomatoes (about ½ pound)
2 large firm yellow tomatoes (about ½ pound)
1 small-medium brown onion
2 cloves of garlic, minced
2 serrano chiles
1-2 cups mint leaves, finely chopped
1/2 – 1 cup cilantro leaves, finely chopped
Juice of 1 or 2 limes
Zest of 1 lime, minced
METHOD:
Heat a heavy nonstick skillet or cast-iron pan over medium-high heat (or preheat the broiler). Place the tomatoes in the pan and cook, turning occasionally, until the skins are blistered and blackened in spots. Remove and set aside to cool slightly.
Cut the onion in half through the equator, place cut side down in the hot pan, and cook until deeply blackened. Flip and continue to char the other side.
Roast the serrano chiles alongside the onion if you want a mellower, smoky heat; otherwise, leave them raw for a fresher, sharper bite.
Once cooled, scrape off most of the tomato skins, keeping a few charred bits for flavor. Slice through the equator, remove seeds, and dice.
Scrape the char from the onion, peel, and dice into pieces similar in size to the tomatoes.
Seed and finely mince the serranos.
In a nonreactive bowl, combine diced tomatoes, onions, serranos, and minced garlic. Add lime juice and zest, then season lightly with salt. Toss well to combine.
Gently fold in the mint and cilantro. Taste and adjust seasoning with more lime juice or salt as needed.
For a smoother salsa, pulse the mixture a few times in a food processor until you reach your desired consistency.
Chill briefly before serving, or serve at room temperature. Excellent with chips, tacos, grilled fish, or roasted meats.
CHEF’S NOTES:
-
If grilling, char the tomatoes, onions, and chiles over medium heat — aim for blistered skins, not fully cooked flesh.
-
Try adding diced avocado or cucumber for a refreshing variation.
YIELD: About 3 cups
SOURCE: Chef Andrew Cohen
