This is my new favorite salsa to make in the spring. Tomato salsa may still be months in our future, but this radish salsa brings bright color and spicy taste to our table in May.
2 cups chopped radishes (any type)
1/2 small red onion, chopped
1 scallion or shallot, thinly sliced
1 teaspoon minced garlic
1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon juice, or more to taste
1/4 cup chopped fresh cilantro leaves (I used last year’s cilantro, pureed with olive oil and frozen for just this purpose!)
Salt and freshly ground black pepper
1. Put all the ingredients in a medium bowl and mix thoroughly.
2. Taste and adjust the seasoning, adding more chile, lemon, or salt as needed. Serve immediately or cover and refrigerate for up to a day.
– adapted from How to Cook Everything Vegetarian by Mark Bittman