The pickled radish batches have been flowing on the weekly in my house, and I’m excited to say that I found yet another new way to eat them – as a perfectly briny, tomato free salsa!  This salsa is truly as easy as tossing ingredients into a food processor and pulsing everything together, which means it’s only minutes away from becoming the perfect condiment to everything from tacos and chips to salads and grain bowls.

This recipe uses only the brine from the pickled radish as the acid source, so this is perfect if you happen to find yourself without any fresh citrus on hand (it happens!).  It also contains some red onion, which could be easily swapped with any onions or scallions that you happen to have.  Finally, the herb that I went with here is cilantro for that classic salsa flavor, but you could easily swap for other tender herbs (dill, basil, parsley) for more of a pesto vibe.  As always with spicy things, feel free to add more or less of the hot peppers (or none at all!) to adjust to your preferred heat level.

We made multiple batches of this stuff last week, as it was quite addicting and a great way to use up all of our CSA radishes.  We dipped everything from carrot sticks to steak pieces in this salsa, and everything we tried with it worked!  For once in my life I’m actually sad that my radish supply has run dry, so I needed to write up this recipe so it can live happily on the blog until I get to make it again in the future.

Recipe down below, photo up top!  I’m not going to go through the radish pickling process here, but I will link that recipe here for you to check out!  As a quick note, pickling radishes takes a minimum of 4 hours to soak and pickle, so if you are starting with the fresh radishes, please factor in some time to allow the radishes to properly pickle.

Pickled Radish Salsa

Ingredients:

• 2 cups of pickled radishes
• ½ cup of pickled radish brine
• ¼ red onion, roughly chopped
• 1 cup cilantro, roughly chopped
• ½ jalapeno, roughly chopped

Method:

1. Add the radishes, brine, onion, cilantro, and jalapeno to a large food processor.  Pulse until ingredients are chopped up finely and fully combined.
   1. If you don’t have a food processor, use a knife to chop all of the ingredients into fine pieces.  This will make a chunkier, but still delicious, salsa!
2. Pour into a bowl and stir to ensure all ingredients are fully chopped up and combined.  Grab something to dip into the salsa and enjoy!