Update my dinner status, I'm making this tonight.
Servings: 4 Cups
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 lg Ripe tomatoes
- 1/3 c Finely chopped white onions
- 1 Or 2 fresh Habanero chiles,
- 2/3 c Finely diced seedless
- 2/3 c Finely diced red radish
- 2/3 c Finely diced jicama root
- 1/3 c Finely chopped cilantro
- 3 tb Finely chopped fresh mint
- 1/4 c Fresh orange juice
- 1 tb Fresh lime juice
- 1 1/2 ts Salt
Preparation
Trim and halve the tomatoes. Gently squeeze out and discard the seeds and juice. Chop the tomatoes. In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process until fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint. Adjust the seasoning. Refrigerate for at least 30 minutes before serving. The salsa can be prepared up to 1 day in advance. Makes about 4 cups. From: "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr (William Morrow, 1994, ISBN 0-688-12818-1). MM by Syd Bigger. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
