c("With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over.", "While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.", "Cool to room temperature.", "Add lime juice, olive oil, peppers, cilantro, spearmint, lime zest, orange zest, and salt.", "Mix together and let stand at least 30 minutes before using.", "Mark Miller writes: \"Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes.\"."
)