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Add a photoServings: 4
Ingredients
- 3 lrg Ripe tomatoes
- 1/3 c. Finely minced white onions
- 1/4 c. Fresh orange juice
- 1 x Or possibly 2 fresh Habanero chiles, stemmed and coarsely minced
- 1 Tbsp. Fresh lime juice
- 1 1/2 tsp Salt
- 2/3 c. Finely diced seedless cucumber
- 2/3 c. Finely diced red radish
- 2/3 c. Finely diced jicama root
- 1/3 c. Finely minced cilantro
- 3 Tbsp. Finely minced fresh mint
Directions
- Trim and halve the tomatoes. Gently squeeze out and throw away the seeds and juice. Chop the tomatoes.
- In a food processor, combine the tomatoes, onions, orange juice, habaneros, lime juice, and salt and process till fairly smooth. Transfer the puree to a bowl and stir in the diced cucumber, radish, jicama, cilantro and mint.
- Adjust the seasoning. Chill for at least 30 min before serving.
- The salsa can be prepared up to 1 day in advance.
- Makes about 4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 887mg | 37% |
| Potassium 424mg | 12% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.7g | 4% |
| Protein 1.65g | 3% |
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