Radish Salsa (Print version)
Fresh radish salsa with lime, cilantro, jalapeno, and red onion. Crisp, peppery, and ready in minutes.
# Ingredients:
For the salsa
01 -
12 oz (340 g) red radishes, trimmed and finely diced, about 2 1/2 cups
02 -
1/4 cup (35 g) finely diced red onion
03 -
1 small jalapeno, seeded and finely minced
04 -
1/3 cup (12 g) chopped fresh cilantro
05 -
2 tablespoons fresh lime juice, plus more to taste
06 -
1 tablespoon olive oil
07 -
1/4 teaspoon ground cumin
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Scrub the radishes under cool running water. Trim the tops and roots, then dry well with a clean towel.
02 -
Finely dice the radishes and red onion. Mince the jalapeno, removing the seeds and ribs for milder heat.
03 -
Add radishes, red onion, jalapeno, cilantro, lime juice, olive oil, cumin, salt, and black pepper to a medium bowl. Stir until everything is evenly coated.
04 -
Let the salsa sit at room temperature for 10-15 minutes so the lime and salt can mellow the radishes and draw out a little juice.
05 -
Taste and adjust with more lime juice, salt, or jalapeno. Serve with chips, tacos, grilled chicken, fish, eggs, or rice bowls.
# Good to know:
01 -
Best served the day it is made for the crispest texture.
02 -
For a finer salsa, pulse the ingredients briefly in a food processor.
03 -
Drain excess liquid before serving leftovers.