Last week, all I wanted was guacamole. And salsa. And crispy, fried bits of fish seasoned to perfection. I stopped at the market and the first thing I saw was a big display of tomatillos, encased in their magical little shells. My mind jumped to the large, bulbous radishes I had transferred from our CSA crate to the fridge the night before, and before I knew it, I was standing in front of the vegetable display, greedy arms so full of tomatillos they were spilling out of my hands and onto the floor.
This time of year, when our CSA basket is overflowing with giant, spicy radishes, I always find myself hung up on what to do with them. One can only eat so many salads with shaved radishes on top, and though I like a few pickled radishes here and there, they aren’t something I consume enough to warrant large batches. Enter the best spring/early summer salsa recipe of all time, featuring my hastily gathered tomatillos and…you guessed it! Radishes!
I first found this recipe a couple years ago on one of the blogs I followed and have made it all spring, every spring since. Extra delicious with avocado or guacamole, and a perfect addition to fish tacos. And still pretty darn delicious a-top a simple corn tortilla chip. This recipe is a bit of a labor of love as you have to hand chop the radishes and tomatillos, so I like to make smaller batches. I’ve made it in the food processor, but half the appeal is the crunchy, colorful texture and the processor rips everything to shreds and muddles the beautiful pinks and greens. Fresh, clean and delicious, and a real crowd pleaser due to it’s “different” ingredients. Just don’t expect there to be leftovers.
Man, my mouth is watering just looking at these pictures again, even though Kira and I shot them this time last year. What are you waiting for!? Go make some salsa!
- 1 cup chopped tomatillos
- 1 cup diced radishes
- 1 jalapeno (seeded and minced)
- 1 medium white onion (finely chopped)
- 2 cloves minced garlic
- 1/4 bunch finely chopped cilantro
- 1 lime (juice + zest)
- splash unrefined extra virgin olive oil
- salt to season + pepper
- Place all ingredients in a bowl. Toss to combine. Season with sea salt and pepper.
- Flavors intensify over time, but it’s always prettiest right away.
- *Wonderful with guacamole and on fish tacos.
Here’s another tasty radish recipe from Fig + Fauna.