It’s super yummy. Give it a try before you write it off. Thin sliced and raw or quickly pickled. Either way. Complements the lime juice and onion well.
Maybe onions and garlic . Certainly one avocado, and some Spanish olives. But for a teetotaler like me, NO BEER.
Hmm well I do try to be open to new things, so I’ll give it a shot next taco time.
Pickled radish and carrot is a really easy recipe. I add thinly sliced red onions to the mix as well. Makes a great relish for almost any Mexican dish.
I make salsa in large batches and put it on everything. I frequently put it on meatloaf, hamburgers, and pizza. I brought chips and salsa to my family’s Christmas dinner for the appetizers beforehand, and then I put a little salsa on the mashed potatoes and turkey during the meal.
This sounds good. I wish I had an excess of pico de gallo. I’ve (we’ve) been sick all week and I’ve had an excess of cilantro…I had vague ideas of making both carnitas and sinagang or some such this week. Instead today, in my feverish state, I tried to make a cilantro salad. I…don’t know how to do that, apparently, as much as I like cilantro. I was thinking some good homemade pico de gallo would help. (I was going for a bastardized tabbouleh, with what ingredients I had, but didn’t quite work. Maybe if I had had some avocado.).
Um. Anyway, if you have too much pico/salsa, just make chili and use that as the vegetable base. Done.
P.S. Radishes are awesome in small doses on tacos and the like. To whom it may concern in this thread. Like carrot shreds in a garden salad, or minced onion in tuna salad. Also, not that anyone cares, but I’ve tried to make Vietnamese banh mi with what I can get out here in the boonies, and a vinegary radish/carrot/cuke slaw is not too bad for the relish.
Definitely in a omelet and a side of tomato juice.
This post has me missing my garden and the various salsas we used to make.