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: "Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande" by W. Park Kerr (William Morrow, 1994, ISBN 0-688-12818-1).

Posted to the BBQ List by Carey Starzinger on Apr 27, 1996.