Recipe: Radish Salsa With Chips and Cotija

Serves 6 (about 3 cups).

Note: The peppery crunch of radishes is perfect in a fresh salsa, with a hint of earthy cumin and the kick of jalapeño. Eat it simply with chips, or spoon it into a bean burrito or over nachos. Vegans can skip the cheese and sprinkle the salsa with toasted pepitas. Cotija is a Mexican cheese. From Robin Asbell.

• 1 bunch red radishes, trimmed

• 1 c. grape tomatoes, chopped

• 2 large jalapeños, seeded and chopped

• 2 large green onions, chopped

• 1/2 tsp. cumin

• 1/2 tsp. salt

• Crumbled Cotija cheese or feta (see Note)

Directions

Slice each radish, then stack the slices and cut them in thin strips, then again cut those into small cubes. Place in a medium bowl.

Add the tomatoes, jalapeños, green onions, cumin, lime and salt. Toss to coat. Let stand for 20 minutes or so to develop the flavors.

Nutrition information per ½ cup serving (without cotija):

Calories15Fat0 gSodium205 mg

Carbohydrates3 gSaturated fat0 gTotal sugars2 g

Protein1 gCholesterol0 mgDietary fiber1 g