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  • Find a Market
  • Cook & Eat
    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
    • New Mexico Locally Grown Food Guide
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
    • Grant Recipients
    • Board & Staff
    • Partners
    • In the Press
    • Bylaws
    • Employment

Radish Salsa Fresca

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Recipe Rating




5

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. Be sure to choose small radishes for the best flavor and texture! 

Ingredients:
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, serrano, or Thai), or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon or lime 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 

 

Photo by Alison Penn

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