Anonymous Tue May 23 19:42:18 2006

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 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 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: \