Yield 3 cups – from the Hawaii Farmer’s Market Cookbook
This radish salsa is the Yucatecan version of the classic Mexican tomato salsa and is bursting with flavor and texture. Serve it as a dip with tortilla chips or as the perfect complement to fajitas or grilled meats.
3 medium Roma tomatoes, diced
8 radishes, diced
2 tablespoons red onion, minced
1 avocado, peeled and diced
3-4 sprigs cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
juice of 2 limes
1 habenero chili, minced or 1 teaspoon hot sauce
Mix all ingredients except chili. Add chili gradually, to taste. The spice will intensify slightly as salsa sits and flavors meld, so take that into account. Salsa can be stored in an airtight container in the refrigerator for 7 to 10 days. When making it in advance, add avocado shortly before you plan to serve to avoid discoloration.