Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande by W. Park Kerr
Servings: About 4 cups
3 large Ripe tomatoes
⅓ cup Finely chopped white onions
¼ cup Fresh orange juice
1 fresh habanero chiles, — (1 to 2)
stemmed and coarsely
chopped
1 tablespoon Fresh lime juice
1 ½ teaspoon Salt
⅔ cup Finely diced seedless
cucumber
⅔ cup Finely diced red radish
⅔ cup Finely diced jícama root
⅓ cup Finely chopped cilantro
3 tablespoon 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 purée to a bowl and stir in the diced cucumber, radish, jícama, 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.