Yucateco Radish Salsa
Leo’s Take: Inspired by the Chef that taught me almost everything I know. Such a great salsa, this is typically served in bars in Mexico as a snack. It’s good with chips but is best over a stew or mixed in with pulled pork/beef and of course great with tacos.
Serving Size: This salsa generally serves 4-6 people.
Ingredients:
3 Bunches of organic radishes chopped as thin as you can (thinner than paper). Best method involves quartering then chopping to get perfect small and thin pieces.
4 lemons juiced.
2 limes juiced.
2 vine tomatoes diced.
1 large red onion diced.
2 tablespoons salt.
1/2 bunch of cilantro chopped.
1 Mexican Habanero.
1 Serrano Chili (optional) If you like spice throw it in there!
Instructions:
Start by taking a mixing bowl and toss in the radish and tomatoes, stir it up!
Then add in your red onion, salt, habanero and serrano chili’s and mix well.
Then combine your cilantro, lemon juice & lime juice.
Mix very well and add a little salt as you taste. Note: The flavor will transform so do not over season. (See step 4).
Let it sit out for at least 1.5 hours, do not put it in the fridge. This is done to let all the flavors combine and to get the perfect taste and to let the spice match the acidity.