Peppery radishes give this refreshing salsa a crunchy bite. Serve it over grilled chicken, steak or fish, or with corn tortilla chips!
Good morning and happy Fourth of July! Remember how I complained last week about how I won’t get to see the fireworks from the rooftop this year? Well, with or without fireworks, I’ve got a friend, family, and food-filled day ahead of me. My mom has already got her signature chicken wings marinating, my aunt has grilled squid on the menu, and all there is to do is to get myself nicely situated for the World Cup games and fire up the grill!
Still don’t know what to bring to your Fourth of July party? I have a quick and easy, last-minute snack idea for you.
As summer continues to roll into town, so does my appetite for crunchy, refreshing dips. I’ve made a lot of salsas in the past month and I must say that this one is the best I’ve had so far! The idea comes from another taco night (James requested) we had this week. While the beef barbacoa (will share the recipe with you soon!) was simmering on the stove, I got started on making a fresh salsa and decided to just throw in some shredded radishes for the extra crunch.
To take the edge off of the raw onions and to remove some of the liquid from the tomatoes and radishes, I toss them with lime juice and salt. After that, I pour out the liquid because nothing can be worse than soggy salsa with liquid pooling on the bottom of the bowl. My mom, who is usually cilantro-averse, just tried it and said it’s amazing!
The shredded radishes provide a crunchy, peppery bite to complement the fresh salsa. If you like your salsa spicy, feel free to use more jalapenos. Keeping the seeds in will also give it a spicy kick.
Wherever you are, have a wonderful day celebrating!
- 5 plum tomatoes, diced
- 1 small red onion, diced
- 5 small red radishes, shredded or finely diced
- 2 tbsps fresh lime juice, divided
- 2 jalapenos, seeded and minced
- 2 cloves garlic, minced
- ¼ cup fresh cilantro leaves, chopped
- Salt and pepper, to taste
- In a mixing bowl, combine tomatoes, onions, radishes, 1 tablespoon lime juice, and a pinch of salt, and let it sit for 10 minutes. Pour or strain out excess liquid. Add in jalapenos, garlic, cilantro, and remaining lime juice. Season with more salt and pepper to taste. Keep refrigerated until ready to serve.