Wildly fresh with the verdant nuances of spring, this salsa can be plucked from the garden early, tossed together in an instant and served or refrigerated for up to twelve hours to allow the flavors to marry.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Appetizer
Cuisine: American
Author: Jenny McGruther
Ingredients
1cupchopped green tomatoes
1cupdiced radishes
1 - 2jalapenos(seeded and minced)
½white onion(finely chopped)
¼teaspoongarlic
¼teaspoonfinely chopped cilantro
1lime(juiced)
extra virgin olive oil
Instructions
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.