| 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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