Salsa is like a little salad for your tortilla chips. Just about anything of which your fridge has too much, can be turned into salsa. We have an abnormal amount of black radishes from the nice organic veggie people. I’m out of pineapple, but there’s only a 4 letter difference to apples. All that remained was to add cilantro, spice and citrus.
Apple Radish Salsa:
1/2 cup apple, chopped
1/2 cup radish, chopped
1/3 cup onion, chopped
1/2 cup tomato, chopped
1 jalapeno, chopped (or mild pepper)
1/3 cup packed cilantro, chopped
2 Tbsp lemon juice
1/4 tsp sea salt
pinch garlic salt
Chop the first six ingredients as finely as you like, and then stir in the lemon juice and spices.
Et voila, salsa! The flavors blend together so much better if you cover and chill the salsa in the fridge for at least 30 minutes before serving. This batch, however, never made it to the fridge. It sort of disappeared as we unpacked boxes and grazed past the bowl.