Mixed Chili Salsa

Cuisine, July 1984

45 minutes — 3 cups

Ingredients

2		jalapeno chilies (cored, seeded, finely chopped)
2		serrano chilies (cored, seeded, finely chopped)
1		mild green chili (cored, seeded, finely chopped)
1	small	bunch red radishes (trimmed, rinsed, cut into 1/8-inch dice)
1	small	cucumber (seeded, pared, cut into 1/8-inch dice)
1⁄2	cup	scallion with tops (finely chopped)
5	medium	fresh ripe tomatoes (seeded, cut into 1/4-inch dice)
1⁄4	cup	fresh cilantro (chopped)
1⁄4	cup	light olive oil
2	tablespoon	fresh lime juice
1⁄2	teaspoon	salt (or to taste)
		hot red pepper sauce (optional)

Instructions

Combine all the chilies with the radishes, cucumber, scallion, tomatoes, and cilantro in medium bowl; stir in oil, lime juice, and salt. Refrigerate, covered, 30 minutes. Before serving, taste salsa for hotness; if hotter sauce is desired, add hot red pepper sauce to taste.