Mixed Chili Salsa

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45 minutes 3 cups Print RecipeEmail Recipe


2 jalapeno chilies (cored, seeded, finely chopped)
2 serrano chilies (cored, seeded, finely chopped)
1 mild green chili (cored, seeded, finely chopped)
1smallbunch red radishes (trimmed, rinsed, cut into 1/8-inch dice)
1smallcucumber (seeded, pared, cut into 1/8-inch dice)
1⁄2cupscallion with tops (finely chopped)
5mediumfresh ripe tomatoes (seeded, cut into 1/4-inch dice)
1⁄4cupfresh cilantro (chopped)
1⁄4cuplight olive oil
2tablespoonfresh lime juice
1⁄2teaspoonsalt (or to taste)
  hot red pepper sauce (optional)


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.

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