Pico de Radish

Radishes have natural heat, so adjust the amount of jalapeño you use according to how “spicy” your radishes are. The cucumber and lime will mellow the heat, so don’t be too timid; you want this dish to pack a punch. Use the relish to top grilled chicken or as a different kind of dip for chips.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 14
Total fat 1.1 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.0 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 83 mg
Calcium 5 mg

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Ingredients:

6 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1½ cups finely chopped radishes
⅓ cup chopped fresh cilantro
¼ cup finely chopped white onion
2 teaspoons minced jalapeño pepper
1 large English cucumber, diced (about 4 cups)

PREPARATION:
1. Combine lime juice, oil and salt in a medium bowl and whisk to combine.

2. Add remaining ingredients and toss well.


Serves 24, about 3 tablespoons each







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