The First Salsa of the Season: Radish & Green Tomato

The First Salsa of the Season: Radish & Green Tomato
You can never have too many hor d'oeuvre recipes, so give The First Salsan of the Season: Radish & Green Tomato a try. This recipe makes 16 servings with 14 calories, 0g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 5 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. If you have cilantro, unrefined extra virgin olive oil, juice of lime, and a few other ingredients on hand, you can make it.

Instructions

1
Place all ingredients in a bowl. Toss to combine. Season with unrefined sea salt and ground black pepper, and refrigerate for up to 12 hours to allow the flavors to marry before serving.
Ingredients you will need
Ground Black PepperGround Black Pepper
Sea SaltSea Salt
Equipment you will use
BowlBowl

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.
Buena Vista Chateau Buena Vista Pinot Noir
Buena Vista Chateau Buena Vista Pinot Noir
Aromas of black tea and cardamon are layered by notes of blueberry and blackberry. Fresh flavors of cranberry, plum and orange peel provide lively savory notes with a touch of mineral and cardamon. This is a rich and full-bodied Pinot Noir with balanced acidity and a finely textured finish. 
DifficultyEasy
Ready In5 m.
Servings16
Health Score4
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