Evil Jungle Prince Salsasalsa 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. |
