Charred Tomato Mint Salsa

 
3 each Roma (plum) tomatoes 
-- pan charred
1 slice white onion, thick 
-- pan roasted
1 medium garlic clove
2 serrano chilies with seeds 
-- roughly chopped
12 fresh cilantro leaves 
-- coarsely chopped
3 large fresh mint leaves 
-- finely chopped
1/4 teaspoon cumin seed 
-- toast and grind
1/4 cup water
1/8 teaspoon kosher salt

PAN ROAST:  
begin by blistering the tomatoes 
on a cast-iron skillet (comal)
then pan-roasting  with onion slice 
and garlic to develop the sweeter
flavors.  
Roast until deeply browned and soft.  
Next "toast" the cumin
seeds over medium heat. 

Chop together with a knife 
or food processor the tomatoes, 
onion, garlic
until you have a coarsely 
textured salsa. 
Add the chilies, cilantro, mint,
cumin, water and salt. 
Process briefly to mix; 
salsa should be chunky.
Keeps tightly covered up 
to 2 days in the refrigerator. 
About 1 cup.