Preparation:
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. |
