This Cucumber Radish Salsa is a great example of how easy it can be to build salsas that don't rely on tomatoes or tomatillos. A light, vibrant salsa ready in 10 minutes that works great on tacos, tostadas, and even pita bread.
1 English cucumber
1/2pound radishes (approximately 12 small radishes)
Give the radishes, cilantro, cucumber and serrano a good rinse under cold water.
Remove stems and chop up the following ingredients, adding to a mixing bowl: 1 English cucumber, 1/2 lb. radishes, 1/4 white onion, 1/2 serrano pepper, 1/2 bunch cilantro, 1 garlic clove.
Add the juice of a single lime (approximately 2 tablespoons) along with 1/4 teaspoon salt and some freshly cracked black pepper. Combine well.
Taste for heat and seasoning. I added another pinch of salt and another squeeze of lime to this batch. If you want a more homogeneous flavor, keep chopping until the mixture is finely diced. This also creates a more familiar “salsa like” texture.
Serve immediately. Store leftovers in an airtight container in the fridge.
I usually twist off and discard the thicker, bottom portions of the cilantro but keep the upper portion of the stems.
I think it's worth using an English cucumber as the crisp crunch works well in this recipe.
The heat-salt-juice levels might take some tweaking but it's worth experimenting with them. You'll be able to apply similar proportions to other, similar salsas.