Salsa de Rábanos
Radish Salsa
This crunchy salsa goes well with most meat dishes, or as a topping for tostadas (crisp fried corn tortillas).
Ingredients
Makes about 1 cup
- 1 bunch radishes tops removed
- 2 tablespoons finely chopped white onion
- 1 small tomato finely chopped
- 1 serrano chile minced
- 1 tablespoon fresh lime juice
- 2 teaspoons vegetable oil or olive oil
- 1 tablespoon chopped fresh cilantro
- 1 ⁄4 teaspoon salt or to taste
Instructions
- Rinse the radishes.
- Cut them into quarters and slice thinly.
- Put the sliced radishes in a medium bowl, and mix in all of the other ingredients.
- Cover and refrigerate 30 minutes to an hour.
Notes & Wine Advice
Serve cold.