Chile Radish Salsa

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Chile Radish Salsa

 

1 serrano chile pepper, roasted, peeled, seeded, and finely chopped

2 jalapeno peppers, similarly prepared

1 anaheim chile, the same

1 large clove garlic, minced

1 cup finely diced radishes

1 cup seeded, finely diced cucumbers

5 scallions, finely chopped

2 cups finely diced tomatoes

3 tbsps. fresh lime juice

3 tbsps olive oil

1/2 cup chopped cilantro

salt to taste

 

In a bowl combine chilies and veggies. Stir in lime juice and olive oil. Add

cilantro and salt to taste. Refrigerate one hour. Drain off excess liquid before

serving. Yields about 3 cups.

 

 

 

 

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