| |
|
Ingredients:
3 large ripe tomatoes
1/3 cup finely chopped white onions
1/4 cup fresh orange juice
1 or 2 fresh habanero chiles, stemmed, and coarsely chopp
1 tbsp fresh lime juice
1 1/2 tsp 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 tbsp 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.
Servings: 4
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. Unknown
More information:
Looksmart:
Diabetic
Recipes
Yahoo:
Mexican Food & Drink
Mexican
Society
Evil Jungle Prince Salsa Recipe brought to you by Mexican Recipes To-Go
