Main Ingredients:

4-6 red and/or green jalapeño peppers, depending on taste and availability

3 large radishes

3 large garlic cloves

one small onion

2 ripe, peeled and deseeded tomatos (use a potato peeler!)

1 tbsp crushed coriander seeds

salt as desired

100 - 200 ml water

Cooking Preparation of the Recipe:

Make certain the jalapeño peppers are completely deseeded. Wash your hands carefully after having handled the peppers and do not rub your eyes for a few hours (if you do the burning sensation can be very unpleasant, we have tried it).

Process the vegetables in food processor and add the crushed coriander, possibly also some salt.

Add water until the liquid just covers the vegetables.

This salsa can be kept for up to a week in the refrigerator (although it is so delicious it will be gone within days).

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