Ingredients

Makes 1 cup

　　3 plum tomatoes

　　a 1/2-inch-thick slice medium white onion

　　1 garlic clove, unpeeled

　　2 serrano chiles* with seeds, chopped (wear rubber gloves)

　　12 fresh coriander leaves, chopped coarse

　　3 large fresh mint leaves, chopped fine

　　1/4 teaspoon ground cumin

　　1/4 cup water

　　1/8 teaspoon coarse salt, or to taste

　　available at Mexican markets and some specialty produce markets

　　

Step 1

Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.

　　

Step 2

Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.

　　La Parilla: The Mexican Grill, published by Chronicle Books.