Title: Miami Flaming Salsa
Categories: Appetizer Dip
Yield: 10 Servings

12	oz	(2 medium) fresh ripe tomatoes
1/2		Orange; seeded and coarsely chopped
2	tb	Green onion; sliced
1	tb	Fresh cilantro; chopped or
		Parsley
1 1/2	ts	Jalapeno pepper; fresh or canned
1/4	ts	Orange peel; grated
1/4	ts	;salt, optional
1	ts	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

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