8 oz. small red radishes
1/2 c. agave syrup or light-color corn syrup
1/4 c. tequila
1/4 c. lime juice (from 2 limes)
1/2 to 1 jalapeno pepper, finely chopped
1 t. cumin seeds, crushed
Sea salt
Trim radishes and slice them paper-thin; transfer to a medium bowl.
In a small bowl stir together agave, tequila, lime juice, jalapeno, and cumin seeds. Pour tequila mixture over radishes. Cover and chill 3-4 hours or up to 2 days.
When ready to serve, drain and serve with flaked sea salt.
Use to top tacos, burgers, avocado toast, grain bowls, and salads.
Makes 8 servings.
Adapted from Better Homes & Gardens magazine, May 2024, p. 96.
