When my Mom showed up at my house last week with this recipe and the ingredients to make Cucumber and Radish Pico de Gallo I wasn’t exactly thrilled. I am not a huge fan of radish OR cucumber, but I agreed to try it.

“We’ll cut the radish small, so it isn’t overpowering,” Mom told me.

We gave it a go and boy am I glad we did. This stuff is good!

Later in the day Papi came over with burritos from a store down the street. My mom asked him to try it as well.

“No thanks!” he replied. “I don’t really like radish very much,” he told her.

“That’s exactly what Elizabeth said, but she really liked it,” she encouraged.

He took a small portion on his spoon and tasted it. “Wow! That’s pretty good,” he exclaimed, then preceded to load his burrito with the pico.

You’ll need:

6 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 ½ cup finely chopped radishes (We did end up cutting the radish very small. So, if you are a fan of radish and would like it to be a dominant flavor, perhaps try bigger chunks.)

1/3 cup chopped fresh cilantro

¼ cup finely chopped white onion

2 teaspoons minced jalapeno pepper (we put the whole thing in, seeds and all. If you don’t want it very spicy, skip the seeds)

1 large English cucumber, diced (about 4 cups)

Combine first 3 ingredients in a medium bowl, stirring with a whisk.  Add remaining ingredients; toss to coat.

Enjoy with your favorite corn chips or as a relish.  It goes great with quesadillas.