Recipes from Mexico :: Mexican Salsas and Condiments
Makes 3 1/2 (three and a half) c..
1/2 cucumber, peeled in alternating strips, seeds removed,
chopped into 1/4-in. dice
2 small celery stalks with leaves, peeled to remove
strings, chopped into 1/4-in. dice
2 Tbsp. freshly grated horseradish or
2 tsp. prepared horseradish
2 1/2 (two and a half) c. cherry tomatoes, halved
4 red radishes, trimmed and thinly sliced
1/2 small jalapeño pepper, finely diced
2 Tbsp. snipped fresh dill
2 tsp. Worcestershire sauce
2 Tbsp. fresh lime juice
3/4 tsp. salt
1/4 tsp. freshly ground pepper
Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeño and dill in a bowl; toss to combine.
Add Worcestershire sauce, lime juice, salt and pepper; toss again. Let stand for about 1/2 an hour before serving.
Per serving: 21 calories, 0 g fat, 0 mg cholesterol, 5 g carbohydrate, 302 mg sodium, 1 g protein, 1 g dietary fiber
