This is my 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. 

1 cup chopped radishes (any type)
1/4 small red onion, chopped
1 scallion or shallot, thinly sliced
1 small clove garlic, minced
1 teaspoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
1 tablespoon freshly squeezed lemon juice, or more to taste
2 tablespoons 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