EL PASO CHILE COMPANY'S
EVIL JUNGLE PRINCE SALSA

3 large ripe tomatoes
1/3 cup finely chopped white onions
1/4 cup fresh orange juice
1 or 2 fresh habanero chiles, stemmed and coarsely chopped
1 tbsp fresh lime juice
1 1/2 tsp salt
2/3 cup finely diced seedless cucumber
2/3 cup finely diced red radish
2/3 cup finely diced jicama root
1/3 cup finely chopped cilantro
3 tbsp finely chopped fresh 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
Source: The El Paso Chile Company's Burning Desires: Salsa, Smoke & Sizzle from Down by the Rio Grande by W. Park Kerr