Miami Flaming Salsahabanero 12 oz (2 medium) fresh ripe tomatoes 1/2 orange; seeded and coarsely chopp 2 tablespoon green onion; sliced 1 tablespoon fresh cilantro; chopped or 1 parsley 1 1/2 teaspoon jalapeno pepper; fresh or canned 1/4 teaspoon orange peel; grated 1/4 teaspoon ; salt, optional 1 teaspoon chopped habanero pepper Use tomatoes at room temperature until fully ripe. Core tomatoes, cut in halves crosswise; squeeze out and discard seeds and juice. Chop tomatoes, (makes about 1 1/2 cups). In large bowl, combine tomatoes, orange, scallion, cilantro, jalapeno, orange peel and salt if desired. Use as a dip, in tacos, with hamburgers, or fish. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com |
