Strawberry Radish Salsa
Yield: 3-4 Cups
2 Cups Diced Strawberries
1 Cup Fresh Blackberries (optional)
½ Cup Diced French Breakfast Radishes
½ Cup Finely Sliced Scallions or Chives
¼ Cup Diced Hungarian Pepper
¼ Cup Minced Fresh Cilantro
Juice from 1 Lime
1 Teaspoon Cracked Pink Peppercorns
½ Teaspoon Hawaiian Alaea Sea Salt
This dish may come as something of a surprise to the guests around your table. Usually we think of salsa as something with tomatoes, or maybe mangoes. But we wanted to make a fresh spring version using some the fruits of our early planting – strawberries, radishes, and chives. We serve it with grilled seafood for a delightful twist on what might otherwise be a mundane dish!
Place all ingredients in a medium size bowl. Toss together, cover, and refrigerate for 1-2 hours allowing the unique flavor of the salsa to develop.