Recipe: Cucumber Radish Salsa (1988)

CUCUMBER RADISH SALSA

4 medium cucumbers, seeded, finely chopped
12 radishes, finely chopped
2 garlic cloves, finely chopped
1/4 cup vinegar
1 to 2 tablespoons fresh hot chile peppers, finely chopped*
1/2 teaspoon salt

In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 1 hour or overnight to blend flavors.

*The type and amount of chile peppers used control the hotness. Hot chile peppers must be handled carefully. Wear rubber gloves and keep hands away from eyes.

Makes 6 cups
From: Recipelink.com
Source: Come for Dinner II, Pillsbury Classic Cookbooks #95, 1988