Ingredients:

• 6 large tomatoes, tops removed
• 1 Clove Garlic
• 2 tbsp – Lime juice, one Mexican Lime
• 3 tbsp – Olive oil, extra virgin
• 2 peppers, minced with seeds
• 1.5 tbsp – Cilantro , minced
• 3.5 tbsp – spearmint, minced
• 1/2 tsp – Lime zest
• 1/2 tsp – Orange zest
• 1 pinch salt

Method:

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. Let cool to room temperature and add the remaining ingredients.
4. Mix together and let sit at least 30 minutes before using.