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4 red radishes, thinly sliced

1 large or two small mangoes, small dice

1 scallion, sliced

1 cup cucumber, small dice

1 bell pepper, small dice

½ fresh jalapeno, seeded and finely diced

1 orange, zested and juiced

4 limes zested and juiced

1 teaspoon annatto (achiote)

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ cup chopped cilantro

1 teaspoon epazote*

1 teaspoon kosher salt

½ teaspoon black pepper

Combine the fruit and veggies in a serving bowl.  Reserve 1 tablespoon each of cilantro, and scallion tops, and 1 teaspoon each of the zest for garnish.  Combine the remaining ingredients, cover and refrigerate for at least one hour, or for best results over night stirring once to redistribute the liquid.  Garnish and serve as a taco topping, or relish for chicken, pork or just dip some chips!

*Substitute Mexican oregano for epazote

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