Roasted Tomato and Mint Salsa

6 large Roma tomatoes
1 clove garlic
2 tablespoons lime juice
3 tablespoons olive oil
2 serrano peppers, minced
1 1/2 tablespoons cilantro, minced
3 1/2 tablespoons spearmint, minced
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 pinch salt

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