This Cucumber Radish Salsa is a great example of how easy it can be to build salsas that don't rely on tomatoes or tomatillos. A light, vibrant salsa that works great on tacos, tostadas, and even pita bread. mexicanplease.com
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5 from 5 votes

Cucumber Radish Salsa

This Cucumber Radish Salsa is a great example of how easy it can be to build salsas that don't rely on tomatoes or tomatillos. A light, vibrant salsa that works great on tacos, tostadas, and even pita bread. 
Prep Time10 mins
Total Time10 mins
Servings: 3 cups
Calories: 108kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 1 English cucumber
  • 1/2 lb. radishes (approximately 12 small radishes)
  • 1/4 onion
  • 1/2 serrano pepper
  • 1/2 bunch cilantro
  • 1 lime
  • 1 garlic clove
  • 1/4 teaspoon salt
  • freshly cracked pepper

Instructions

  • Give the radishes, cilantro, cucumber and serrano a good rinse under cold water.
  • Remove stems and chop up the following ingredients, adding to a mixing bowl:  1 English cucumber, 1/2 lb. radishes, 1/4 onion, 1/2 serrano, 1/2 bunch cilantro, 1 garlic clove.
  • Add the juice of a single lime (approximately 2 tablespoons) along with 1/4 teaspoon salt and some freshly cracked black pepper.  Combine well. 
  • Taste for heat and seasoning.  I added another pinch of salt and another squeeze of lime to this batch. 
  • If you want a more homogeneous flavor, keep chopping until the mixture is finely diced.
  • Serve immediately.  Store leftovers in an airtight container in the fridge.

Notes

I usually twist off and discard the thicker, bottom portions of the cilantro but keep the upper portion of the stems.
 
I think it's worth using an English cucumber as the crisp crunch works well in this recipe.
 
The heat-salt-juice levels might take some tweaking but it's worth experimenting with them.  You'll be able to apply similar proportions to other, similar salsas. 

Nutrition

Calories: 108kcal