2 medium-size ripe clementines, peeled and cut into bite size pieces
4 red radishes, sliced
3/4 cup yellow bell pepper, seeded and chopped
1 medium-size fresh jalapeno pepper, seeded and finely chopped
1/4 cp fresh snipped parsley
1-1/2 tablespoons fresh squeezed lime juice
1-1/4 teaspoons minced fresh ginger root
1/4 teaspoon salt
In a medium-size bowl, stir together Clementine pieces, radishes, bell pepper, jalapeno pepper, parsley, lime juice, ginger and salt. Cover and refrigerate at least 1 hour (up to 6 hours) before serving, stirring a couple of times while chilling.
Suggested serving: Serve salsa with cooked chicken or pork.
Recipe provided by: Sherry Little