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3 can Tomato
1/3 cup White Onion
1/4 cup Orange Juice
1 tbs. Lime Juice
1 1/2 tsp. Salt
2/3 cup Cucumber
2/3 cup Red Radish
2/3 cup Jicama Root
1/3 cup Cilantro
3 tbs. 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.
1/3 cup White Onion
1/4 cup Orange Juice
1 tbs. Lime Juice
1 1/2 tsp. Salt
2/3 cup Cucumber
2/3 cup Red Radish
2/3 cup Jicama Root
1/3 cup Cilantro
3 tbs. 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.
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