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Radish Salsa
Salsa de Rabanos

1 bunch of radishes, tops removed
2 tablespoons of finely chopped white onion
1 small tomato, finely chopped
1 serrano chile, minced
1 tablespoon of fresh lime juice
2 teaspoons of vegetable oil or olive oil
1 tablespoon of chopped fresh cilantro
Salt to taste 

Rinse the radishes. Cut them into quarters and slice thinly. Place the sliced radishes in a medium bowl, and mix in all of the other ingredients. Cover and refrigerate for 30 minutes to an hour. Serve cold. Makes 1 cup

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