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
  1. Cut the tomatoes in half. Gently squeeze out and discard the seeds and juice, then chop the tomatoes
  2. In a food processor, combine the tomatoes, onions, orange juice, lime juice, kosher salt and one or two habaneros.
  3. Note: Start with a half of a habanero to experiment with your heat level.
  4. Process until smooth.
  5. Transfer the puree to a bowl and stir in the finely chopped cucumber, radish, jicama, cilantro and mint.
  6. Refrigerate for at least 30 minutes.
  7. Note: This salsa will become hotter the longer it sits.
  8. Adjust the seasoning before serving.
  9. Serve with tortilla chips. Chile Pepper Sauce
Recipe by Great Salsa Recipes at