Firey Habanero Salsa
- 3 large ripe tomatoes
- ⅓ cup white onion
- ¼ cup orange juice
- Juice from ¼ lime
- 1 tsp Kosher Salt
- 1 to 2 habanero chiles seeded and chopped.
- ⅔ cup radishes, chopped
- ⅔ cup jicama, chopped
- ⅔ cup cucumber, chopped
- ⅓ cup cilantro, chopped
- 3 Tbl fresh mint, finely chopped
- Cut the tomatoes in half. Gently squeeze out and discard the seeds and juice, then chop the tomatoes
- In a food processor, combine the tomatoes, onions, orange juice, lime juice, kosher salt and one or two habaneros.
- Note: Start with a half of a habanero to experiment with your heat level.
- Process until smooth.
- Transfer the puree to a bowl and stir in the finely chopped cucumber, radish, jicama, cilantro and mint.
- Refrigerate for at least 30 minutes.
- Note: This salsa will become hotter the longer it sits.
- Adjust the seasoning before serving.
- Serve with tortilla chips. Chile Pepper Sauce
Recipe by Great Salsa Recipes at https://great-salsa.com/recipes/habanero-hot-sauce/
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