I was looking for a spicier radish. I wanted a radish relish. I did not want the funk of a full ferment, otherwise I would have kimchi-ized them. I reached for a jar of crushed chili peppers in olive oil. I cut the radishes into small chunks and added a small spoonful of the pepper paste. I added a pinch of salt, a dose of olive oil, and a spritz of lemon juice. I mixed the radishes to fully coat them in the bowl dressing. The radishes were crisp and bright. The peppers were hot with a faint caramelized undertone. The lemon added clarity and floral aromas. I look forward to making more of these quick dressed radishes as an everyday element to salads and a condiment for everything.
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