Instructions: 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.

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