By Kenza Saadi
August 5, 2014
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Author Notes: A one step delight from my little sunny kitchen in San Miguel de Allende, Mexico, to yours. Kenza Saadi

Serves: 4

  • 2 pounds fresh tomatoes - peeled
  • 2 cloves of garlic
  • 1 small onion (optional)
  • 4 tablespoons olive oil
  • 1.5 teaspoons cumin
  • 1 bunch fresh cilantro and mint
  • 1 teaspoon salt & pepper to taste
  • 1 tablespoon very cold water
  1. Blend together in a mixer all the ingredients, adjusting the water to wanted consistency (always using it very cold).
  2. Let it chill in the fridge for at least one hour before serving.

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