© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Rick Bayless via email@example.com (Greg Hastings)
Servings: 2 cups
1 small red onion, 4-ounce
2 tablespoons fresh sour orange or lime juice
10 ounces ripe tomato, 2 small round or 3-4 plum
6 each radishes
½ each to 1 whole fresh habanero chile, to taste
12 each or so large sprigs of cilantro
½ teaspoon salt, to taste
Very finely chop the onion with a knife, scoop it into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice to "deflame" the onion's pungency. Set aside while you prepare the remaining ingredients.
Core the tomatoes, then cut them crosswise in half and squeeze out the seeds if you want (it'll make the sauce seem less rustic). Finely dice the tomatoes by slicing them into roughly ¼-inch thick, then chop into match sticks or small dice. Scoop into a bowl. Slice the radishes 1/16- inch thick, then chop into match sticks or small dice. Add to the tomatoes. Carefully cut out and discard the habanero seed pods (wear rubber gloves if your hands are sensitive to the piquancy of the chilies), mince the flesh into tiny bits, and add to the tomatoes. Bunch up the cilantro sprigs, and with a very sharp knife, slice them 1/16-inch thick, stems and all, working from the leaf end toward the stems.
Combine radishes, chile and chopped cilantro with the tomato mixture, stir in the onion and juice mixture, taste and season with salt and it's ready to serve in a salsa dish for spooning onto tacos, grilled fish and the like.
Per Serving (excluding unknown items): 120 Calories; 1g Fat (8.1% calories from fat); 4g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1100mg Sodium. Exchanges: 5 Vegetable.
Good for tacos. jalapeños and serranos chilies would also work in this salsa.