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 tbsp. fresh lime juice
• 1/2 tsp. salt
• Crumbled Cotija cheese or feta (see Note)
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.
Serve in bowl, sprinkled with crumbled Cotija, if desired, along with chips or atop other dishes.
Nutrition information per ½ cup serving (without cotija):
Calories 15 Fat 0 g Sodium 205 mg
Carbohydrates 3 g Saturated fat 0 g Total sugars 2 g
Protein 1 g Cholesterol 0 mg Dietary fiber 1 g
Exchanges per serving: free food.