Radishes are a classic salsa ingredient in Mexico, and the technique — mixing a vegetable (or fruit) with onion, an acid, chiles and fresh herbs — is downright common. Makes about 2 cups.
2 cups chopped radishes, like daikon, red, or a combination (about 1 pound)
½ English cucumber, peeled and diced
½ small red onion, chopped
1 scallion, thinly sliced
1 teaspoon minced garlic
1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon juice, or more to taste
¼ cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
Put all the ingredients in a medium bowl and mix thoroughly. 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 markbittman.com