Yum. So, I picked up some radishes at the Farm last week, because it was the first week that they were offered and they looked so pink and pretty, with their lovely greens still attached, I figured I could do something with them, and something I have done! This salsa is absolutely delicious and comes together in a snap. It’s pretty much spring in a bowl!
I think we’ll probably pair it with some grilled chicken breast this evening, as I think it will be even better once it hangs out in the fridge for a few hours, to let all the flavors mix and mingle. It would be delicious on tortilla chips, or even served fresh with some creamy avocado…hmmm, lunch tomorrow, I think?
1 1/4 cups radishes, cleaned, greens removed and diced into 1/2 inch cubes (about 1 lb) – save the greens, recipe coming.
1/2 cup diced sweet (or red) onion
1/2 cup shaved and then chopped carrot (1 medium sized carrot. I used my peeler to shave and then my knife to chop the ribbons into bite size pieces)
1/2 cup diced red bell pepper
2 Tbsp jalapeño green hot sauce*
1/4 cup chopped fresh chives
1 tsp salt
1/2 tsp black pepper
1/2 large lemon – juiced (about 2 Tbsp)
Mix everything in a medium sized bowl. Taste. Eat.
*My jalapeno green hot sauce is from Green Mountain Girls Farm, in Northfield, VT. If you have access to them, you should try it, if not. I’m sure any good quality green hot sauce would work, just add slowly and taste so that it doesn’t get too spicy!
Couldn’t be easier, right?