This Radish Salsa is bright, fresh, and perfect for summer!
Isn’t everything better with tortilla chips?
For some reason I don’t really see tortilla chips as real chips. Like, they might even actually be good for you, which is totally not true.
Maybe It’s just that tortilla chips are almost always the vehicle for other, healthier food for me. Like radish salsa!
I’m in love with just about all the salsas. Green, red, chipotle, black bean, you name it, and I want it on a chip.
Salsa tends to be packed full of flavor and low on calories, making it a great addition to quesadillas, tacos, and burritos.
I had no idea I loved radishes until just a couple years ago when I finally grew the heck up and tried them. Now I dream all year of radish season, just waiting to put them on my favorite sandwich and slice them thin over nachos.
How to Make Radish Salsa
Trim the stems off radishes and add to a food processor along with garlic, jalapeno, lemon juice, and cilantro. Let the food processor do the chopping, then stir in salt and pepper to taste. It’s so easy!
Tips for customizing radish salsa
- Leave in some of the ribs and seeds from the jalapeño for extra heat
- Add ½ cup diced cucumber for extra freshness
- If you don’t have a food processor simply chop everything by hand
- This recipe is naturally vegan and gluten free – fist bump!
What to serve with radish salsa
Looking for more dip recipes?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- ½ pound radishes,, stems removed (about 8-10)
- 1 clove garlic,, crushed
- 1 jalapeño,, ribs and seeds removed
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cilantro leaves
- Coarse kosher salt and freshly ground black pepper
- Place radishes, garlic, jalapeño, lemon juice, and cilantro in the bowl of a food processor and pulse until finely chopped. Transfer to a small bowl and stir in salt and pepper to taste. Allow to sit 20 minutes to allow the flavors to develop.