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Evil Jungle Prince Salsa

none

3 large ripe tomatoes
1/3 cup finely chopped white onions
1/4 cup fresh orange juice
1 Or 2 fresh habanero chilies
--stemmed; coarsely chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons salt
2/3 cup finely diced seedless cucumber
2/3 cup finely diced red radish
2/3 cup finely diced jicama root
1/3 cup finely chopped cilantro
3 tablespoons finely chopped fresh mint

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). Posted to the BBQ List by Carey Starzinger on Apr 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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