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.
Servings: 3 cups
Calories: 108kcal
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