| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salsas | 4 | Cups | |
INGREDIENTS
| 3 | lg | Ripe tomatoes |
| 1/3 | c | Finely chopped white onions |
| 1/4 | c | Fresh orange juice |
| 1 | Or 2 fresh Habanero chiles, stemmed and coarsely chopped | |
| 1 | tb | Fresh lime juice |
| 1 1/2 | ts | Salt |
| 2/3 | c | Finely diced seedless cucumber |
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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