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 time
- 10 min
- Cook time
- No separate cook time
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Give the radishes, cilantro, cucumber and serrano a good rinse under cold water.
- 2
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.
- 3
Add the juice of a single lime (approximately 2 tablespoons) along with 1/4 teaspoon salt and some freshly cracked black pepper. Combine well.
- 4
Taste for heat and seasoning. I added another pinch of salt and another squeeze of lime to this batch.
- 5
If you want a more homogeneous flavor, keep chopping until the mixture is finely diced.
- 6
Serve immediately. Store leftovers in an airtight container in the fridge.