No Bake Rub
Description
This vibrant salsa is a refreshing take on traditional tomato-based condiments, perfect for brightening up tacos, grilled fish, or simply scooping up with tortilla chips. The base of ripe tomatoes is blended with fiery habanero chilies and zesty citrus juices to create a smooth, aromatic puree. It is then folded with crisp, finely diced cucumber, radish, and jicama, adding a delightful textural contrast that keeps every bite interesting. Fresh cilantro and mint elevate the flavor profile with herbaceous notes. This no-cook dish is incredibly easy to assemble, making it an ideal addition to summer gatherings, casual weeknight dinners, or as a light, healthy appetizer. The flavors meld beautifully when chilled, resulting in a complex, spicy, and cool side dish that pairs well with rich, savory mains.Ingredients
Directions
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Trim the stems off the tomatoes and halve them.
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Gently squeeze out and discard the seeds and excess juice from the tomato halves.
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Chop the deseeded tomatoes into rough chunks.
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Place the tomatoes, chopped onions, orange juice, habanero chilies, lime juice, and salt into a food processor.
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Process the mixture until it is fairly smooth but still retains some texture.
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Transfer the pureed tomato mixture to a large mixing bowl.
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Stir in the diced cucumber, radish, jicama, cilantro, and mint until evenly combined.
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Taste the salsa and adjust seasoning with more salt or chili if desired.
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Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 39.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7332.1mg306%
- Total Carbohydrate 9.0g3%
- Dietary Fiber 2.1g9%
- Sugars 4.6g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This salsa can be prepared up to 1 day in advance. Store in an airtight container in the refrigerator. The flavors will intensify as it sits.
Heat Level: Habanero chilies are very hot. Remove seeds and membranes to reduce heat, or start with half a chili and adjust to your preference. Wear gloves when handling hot peppers.
Substitutions: If you cannot find jicama, you can substitute with finely diced apple or pear for a similar crunch and sweetness. You can also replace the habanero with serrano or jalapeo peppers for a milder heat.
Serving: This salsa yields about 4 cups. It serves well as a dip with tortilla chips, a topping for tacos, or a side dish for grilled fish or chicken.
