Miami flaming salsa
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | (2 medium) fresh ripe tomatoes |
| ½ | Orange; seeded and coarsely chopped | |
| 2 | tablespoons | Green onion; sliced |
| 1 | tablespoon | Fresh cilantro; chopped or |
| Parsley | ||
| 1½ | teaspoon | Jalapeno pepper; fresh or canned |
| ¼ | teaspoon | Orange peel; grated |
| ¼ | teaspoon | ;salt, optional |
| 1 | teaspoon | Chopped habanero pepper |
Directions
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 1½ 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@..., juphelps@..., or jphelps@...