This is a great snack any time of the year. But in the spring or fall when the air is snappish, but the sun is warm enough to stand chatting around a grill in sweaters or hoodies—this is the ideal addition to carne asada tacos.

Apples balance out the sharpness and funk of the radishes. And for those eaters intolerant of very spicy foods, the radish approximates the usual spiciness of hot peppers without any of the lingering burn.

In the fall, most of the ingredients are fresh and available, to boot.

Ingredients

12 radishes (sliced and diced)
3 firm tart apples (sliced and diced, we used Hollmeyer Mutsus)
2 jalapeños (seeded and diced finely)
1 bunch cilantro (roughly chopped)
¼ cup green onions (diced finely)
¼ cup lime juice
1 TBSP honey
Salt to taste

Directions

We used a mandoline to slice the radishes and apples thinly. And then went over the slices with a knife to dice. But one could just as easily (though not as quickly) do the entire dice job with a chef’s knife.

Mix everything together except for salt. Let sit for a bit to let the flavors meld, then add a pinch of salt at a time and mix and taste.  Do that repeatedly until the seasoning tastes just right.

Great eaten with chips as a snack. Totally superb on steak or pork tacos.