I think poor radishes are a really overlooked underutilized vegetable. First off, they taste great. Second, they are gorgeous. I mean seriously – they are hot pink. So glam rock, right? So why aren’t we eating them more often? I promise this little recipe will make you completely reconsider this crunchy little treat.
Don’t get me wrong, I love tomato salsas. Honestly, I love all the salsas, but that’s for another time. Although I discovered it as a pairing to a carne asada taco recipe, this salsa has a wonderful crunch factor that really livens up any taco or chip. So, it has become a staple side to many a taco Tuesdays, Wednesdays, Saturdays – or whenever.
Did I mention this recipe takes like 10 minutes to whip up? And, it’s pretty! I said that right? Sorry, I’m fixated on color. Hot pink rules!
Courtesy of Epicurious
1/4 cup fresh cilantro leaves with tender stems, divided
4 radishes, trimmed, chopped
2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
1/2 Serrano chili or jalapeño, seeds removed if desired, finely chopped
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
Chop cilantro and toss with radishes, onions, chili, lime juice, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.