Recipe by Local Roots Volunteer Jess Santoro (@jess_santoro)
Taking advantage of the high water content and crunchiness of in-season radish variations, this salsa brings a bright and beautiful feel to any spring afternoon, whether it be tossed together (no pun intended) for hosting guests or as part of a quick no-cook lunch at home. The interplay of crunch, sweetness, heat, and acidity in this dish makes for a symphonic and refreshing dip—simply-made, and well-seasoned. Want to take things up a notch? Fry or bake your own tortilla chips for some homemade dippers, or nix the extra step and opt for some traditional crudités.
½ cup coarsely grated Local Roots radish bulbs (save greens for use in another recipe!)
1 mango, coarsely chopped
½ avocado, coarsely chopped
1 jalapeño, finely chopped (with ribs removed depending on heat preference)
½ lime, juiced
½ cup of cilantro and/or mint leaves, torn
Kosher salt to taste
Freshly ground black pepper to taste
Combine radishes, mango, avocado, jalapeño, lime juice, and herbs into a large bowl. Toss well to combine. Season with kosher salt and freshly ground pepper to taste. Serve chilled with homemade tortilla chips, sliced veggies, or any other salsa friendly dipping devices!
Tortilla Chips Two Ways
12 corn tortillas cut into fourths, sixths, or eighths
Flaky sea salt
Preheat oven to 350 degrees. Spread tortillas onto a baking sheet and bake for five minutes to dry them out. Remove from oven and sprinkle with flaky sea salt and any other seasonings you might want to add. Continue to bake for another 5 to 10 minutes. Remove when lightly golden. Season again if needed before serving.
Preheat oven to 200 degrees. Spread tortillas onto a baking sheet and bake for five minutes to dry them out. Remove from oven. Heat about a cup of neutral oil in a skillet. Working in batches, fry the tortillas until lightly golden. Remove from oil and season immediately. Let cool before serving.
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