Ingredients:

  • 2 cups radishes, diced (approximately 15-20 large radishes)
  • 2 tablespoons red onion, diced (or diced green onion tops for low-FODMAP)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon jalapeño, diced (optional; adjust to taste)
  • 2 tablespoons lime juice (or to taste)
  • 2 pinches salt (to taste)
  • 2 pinches black pepper (to taste)

Instructions:

  1. Start by rinsing and drying the radishes. Trim the ends and chop them into small, even-sized dice to create a uniform texture in the salsa.
  2. If using red onion, finely dice it (or use green onion tops). Chop the fresh cilantro, ensuring to check for any stems. If using jalapeño, remove the seeds (if desired) and finely dice it.
  3. In a large mixing bowl, combine the diced radishes, red onion (or green onion tops), chopped cilantro, jalapeño, lime juice, salt, and pepper.
  4. Use a spatula or spoon to mix ingredients thoroughly until evenly distributed. Taste and adjust seasoning if necessary.
  5. For immediate serving, place the salsa in a serving bowl. If making in advance, store in an airtight container in the refrigerator for up to 2 days. Mix again before serving.