Salsa Fresca with Kohlrabi
- 1/4 cup finely chopped red or white onion
- 1/2 medium kohlrabi (about 1/2 pound), cut in small dice (1 cup)
- 1 pound ripe tomatoes, diced (2 cups)
- 1 to 2 serrano or jalepeno chiles (or more, to taste), minced
- 1/4 to 1/2 cup chopped cilantro (to taste)
- 1 to 2 tablespoons fresh lime juice (to taste)
- Salt to taste
- Place onion in a small bowl and cover with cold water.
- Let sit for 5 minutes.
- Drain and rinse with cold water.
- Drain on paper towels.
- Combine kohlrabi and tomatoes in a medium bowl.
- Add onions, chiles, cilantro, lime juice and salt to taste and stir together.
- Let sit for 15 to 30 minutes before serving.
red or, tomatoes, serrano, cilantro, lime juice, salt
Taken from cooking.nytimes.com/recipes/1016681 (may not work)