Radish and Tomatillo Salsa

I love when the weather starts getting warmer in the north east! Obviously because, well, the weather is getting warmer, but also because of all the new and exciting produce that is in season, which makes this new found need for a lower sodium, heart conscious diet soooooo much easier to handle.

One of my favorite fresh ingredients is the tomatillo.

Photo Credit: Christian Chefs Fellowship

The small husked tangy relative of the red tomato is delicious raw or roasted, and I love to incorporate them into sauces. Perhaps the most common and simple way to serve these up is in a fresh salsa.

The mild kick in the salsa makes it delicious on chips, over meats such as chicken or beef, or used as a fresh and tasty alternative to hot sauce. The addition of seasonal radishes adds an extra perk of vitamins and nutrients, and cilantro packs in plenty of bright flavor so that the low salt content is easily overlooked! Avocados balance out the salsa well with the creaminess, and make an excellent pair with chips or in a salad with a little of the salsa used as dressing.

Radish and Tomatillo Salsa

1 pound of fresh tomatillos (about 5-6 good sized)

1 jalapeno pepper, sliced in half lengthwise, stem and seeds removed

3 cloves of garlic peeled and crushed

4-5 mid sized radishes, roughly chopped

1/2 cup (two handfuls) chopped fresh cilantro

1 large or two small shallots, chopped

1 dash of sea salt (you only need a TINY bit - really!)

Remove the husk from the tomatillos and wash well under warm water to remove the sticky coating on the skin. Score the bottom of each with a small x and place on a broiler pan (lined with foil for easy cleanup). Add the jalapeno and garlic to the pan and broil under high heat for 8-9 minutes until tomatillos and jalapenos just begin to char (This should take 8-9 minutes, watch the ingredients carefully, you do not want them to burn to a crisp).

Let the charred ingredients cool slightly before handling, and in the mean time chop your other ingredients and add to a blender or food processer. When the tomatillos, jalapenos, and garlic are cool enough to handle, add to the food processer and blend until you have an even consistency. This will not be as thick and chunky as your typical red tomato salsa, but will be packed with flavor and made with much less salt than your typical store bought salsa.

*Note: be sure to wear gloves or wash hands obsessively after working with jalapenos. I have cooked with them a TON of times and still manage to leave enough on my skin that I rub my eyes with painstaking results or start to feel serious irritation under my nail bed hours later. It's no joke, be obsessive, especially if you aren't sure how you will react to them yet.

Serving Suggestion