Radish, Grilled Onion, and Sungold Salsa

radish salsa

We have just-home-from-vacation fridge--meaning, slim pickings.  When we got home, I dumped a bunch of pinto beans in a bowl for soaking.  When all else fails, it's rice and beans.  I buy the 25 pound bag of pintos at Costco.  It's something crazy like $14.99.

I had a hard day today.  I was telling my friend Naomi, who I generally meet at the park on Thursdays or Fridays, that I just didn't feel very engaged or loving.  She wonderfully assured me that it's alright to have those kinds of days, but still. Blah. I'm including this vacation photo of Loretta because a) the photo of my assembled rice and beans turned out like crap and b) it reminds me that she's not just an energy-sucking machine.

Stinker

Everything was helped by a bit of cooking time after Oscar and Milo went home.  I guess walking into my kitchen is like a sunlit art studio might be for artists, or hitting a favorite trail for mountain bikers.  I just feel better once the evening ritual begins, once I'm about to create something instead of just react to whatever happens to me.

We normally put salsa on top of our rice and beans, but I didn't have purchased salsa or ingredients to make it. What I did have was 10 precious Sungold tomatoes--a variety of orange cherry tomatoes.  I can tell my plant is going to produce a lot, but they just aren't coming all at the same time.  Watering it every day, staking it up, picking the little nuggets before they burst--makes me appreciate why a little cup of them is $5 at the farmers' market.  So making something that would make them stretch...I had 1/2 bunch of radishes and tons of onions, plus the ever-present limes and garlic.  It was really, really good.  I thought maybe we'd have some left for tonight, but no.  That means I'll have to walk into an empty kitchen and try again to be creative.  Twist my arm.

Radish, Grilled Onion, and Sungold Salsa
I only made half this amount because I didn't have this many ripe tomatoes.  But if you're buying the tomatoes or you have lots in your garden, you should certainly make this whole recipe.  And you could use other kinds of chiles (green jalapenos, poblanos, serranos) adjusting for heat as necessary.  I'm a big fan of red jalapenos which I often find at SAFEWAY, of all places.  When I find them, I stock up, as they keep quite awhile in the fridge.

2 c. yellow cherry tomatoes, quartered
2 red onions
olive oil
2 cloves minced garlic
1 bunch radishes, halved and thinly sliced
2 red jalapenos, seeded and finely chopped
kosher salt
juice of one lime
drizzle of olive oil

Preheat grill or grill pan on medium.  Slice onions into 1/2" thick round and brush with olive oil and salt.  Grill about 3 minutes per side, until charred and softening.  Remove from heat ,cool slightly, then coarsely chop.

Combine tomatoes, grilled onions, garlic, radishes, and jalapenos in bowl.  Add salt and lime juice, adjusting to your liking. Drizzle with olive oil.