While every carrot, beet and potato still rest deep beneath the soil, perfectly ombre painted radishes emerge from the surface of the ground. They are a welcoming kickoff to a hopeful season of produce to come. Radishes are not alone in this early rising, as they are among many clusters of bright green tomatoes. My impatience to wait for them to ripen pays off, while immature tomatoes offer a tart acidity that mingles so well with the heat of a crisp radish. It’s not a coincidence that our cilantro is blooming lacy bouquets of flowers, tempting me with the idea of a springtime salsa.
My family enjoys this colorful salsa particularly on white fish dishes, like Fish Tacos or grilled Mahi. If green tomatoes cannot be found, tomatillos or yellow heirloom tomatoes are a good alternative.
- 1 cup chopped green tomatoes
- 1 cup diced radishes
- 1 - 2 jalapenos, (seeded and minced)
- ½ medium white onion, (finely chopped)
- ¼ teaspoon minced garlic
- ¼ teaspoon finely chopped cilantro
- 1 lime, (juiced)
- splash unrefined extra virgin olive oil
- Place all ingredients in a bowl. Toss to combine. Season with unrefined sea salt and ground black pepper, and refrigerate for up to 12 hours to allow the flavors to marry before serving.