![\"Spring](\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/05\/FR-RadishDish2.jpg\" "\\"Spring")
<\/a>Spring Radish Salsa (Click To Zoom)<\/p><\/div><\/h4>\n
Spring Radish Salsa<\/h4>\n
I’m so excited to share this dish with you! A salsa based on radishes is light and elegant and oh so right for spring. Save the tomatoes and peppers for summer and make this salsa now. It’s a cheerful salsa inspired by the flavors of Mexico and the islands. Impress your friends this Memorial day with Spring Radish Salsa. They will like it. A lot.<\/p>\n
This recipe brings together ingredients with bold flavors and bright colors. I use french breakfast radishes because they look so elegant. Cilantro brings a refreshing herbal note. The lime zest is fragrant and almost floral while the juice brings acidity to the dish. Jalape\u00f1o adds an extra kick while the Haitian mango balances the salsa with it’s creamy sweetness. This is the first time I’ve cooked with Haitian mangoes and I have fallen head over heels for them! The skin of the Haitian mango is green and yellow, while the flesh is golden just like other mangoes. I was overwhelmed by the exotic, tropical flavor of the Haitian mango- amazing! The flesh is pithier and stringy compared to other mangoes, but it’s good in a raw, jungle fruit sort of way. If you haven’t tried a Haitian mango, it’s time to try something new.\u00a0 Plus, your dollars are going to Haiti, where they are trying to rebuild their economy.<\/p>\n
Spring Radish Salsa can be served simply with chips, but it’s also nice over grilled seafood or meat. Here I served it with shrimp and fresh tortillas from the tortilla lady (aka La Esmeralda) at Boulder Farmer’s Market. A little avocado is nice too.<\/p>\n