Radish Salsa: A Mexican Classic with a Twist
Yield: About 2 cups Prep Time: 30 minutes
A vibrant and refreshing salsa, perfect for tacos, grilled meats, or simply with tortilla chips.
Ingredients:
- 2 cups chopped radishes (daikon, red, or a combination - about 1 pound)
- 1/2 English cucumber, peeled and diced
- 1/2 small red onion, chopped
- 1 scallion, thinly sliced
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh chile (jalapeño or Thai), or to taste (substitute with hot red pepper flakes or cayenne)
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Instructions:
- Combine all ingredients in a medium bowl and mix well.
- Taste and adjust seasonings as needed, adding more chile, lemon juice, or salt to your preference.
- Serve immediately or cover and refrigerate for up to a day.
Variations:
- Cucumber Salsa, Thai Style: Swap radishes for diced cucumber and carrot (about 1 medium each), use shallots instead of red onion, and replace lemon juice with lime juice. Add 1 tablespoon rice vinegar and omit the garlic.
- Green Papaya Salsa, Thai Style: Substitute peeled, seeded, and shredded green papaya for the radishes, use lime juice instead of lemon juice, and replace the scallion and red onion with a thinly sliced shallot. Add 1-2 tablespoons of rice vinegar.
Tips:
- For a milder salsa, remove the seeds from the chile.
- Experiment with different types of radishes or add other vegetables like jicama.
- Use fresh herbs like mint or basil for a different flavor profile.
Enjoy this versatile salsa with your favorite Mexican dishes or as a refreshing dip!