Radish & Cilantro Relish

This Mexican-style relish puts peppery radishes front and center, thinly sliced and dressed in a bright citrus vinaigrette of orange juice, lime juice, and vegetable oil. Fresh cilantro and onion round out the mix with herby, sharp contrast.

The combination of orange and lime juice is what gives this relish its distinctive character. Orange juice alone would be too sweet; lime alone too tart. Together they create a balanced, citrusy dressing that complements the radishes’ natural bite without masking it.

Slice the radishes as thin as you can manage. Paper-thin rounds absorb the citrus dressing in the hour-long chill and soften just enough to lose their raw crunch while keeping a satisfying snap. Thick slices stay too hard and won’t take on the flavor of the marinade.

This needs at least an hour refrigerated before serving. The radishes mellow, the onion loses its raw sharpness, and the cilantro perfumes the whole bowl. Pile it on tacos, serve it alongside grilled fish or chicken, or spoon it over black beans and rice.

Pro Tips

• Use a glass or plastic bowl as the recipe specifies. Metal can react with the citrus and give the relish a metallic taste.
• Red radishes work well here, but try watermelon radishes for a sweeter, milder version with stunning pink and white color.
• Add the cilantro at mixing time, not after chilling. It needs the full hour to infuse its flavor into the citrus dressing.

Variations

• Spicy kick: Add a minced serrano or jalapeno pepper for heat that complements the radish’s peppery flavor.
• Fruit twist: Toss in diced jicama and mango for a more substantial fruit-and-vegetable relish.