Elmer's El Salvadorean Clam Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Salsas, Sambals, Chutneys and Chowchows Good as a dip with chips or saltines. I could see this going super well with cheese pupusas! Ingredients:
1 cup minced fresh littleneck clams (about 18 to 20 medium-sized clams) |
1/3 cup lime juice (or 2 and 1/2 limes) |
1 teaspoon minced garlic |
1/2 red onion, diced small |
5 radishes, diced small |
1 ripe tomato, diced small |
1/4 cup cilantro |
6 -10 dashes tabasco sauce, depending on your desire for heat |
salt |
freshly cracked black pepper |
Directions:
1. In medium sized bowl, combine all ingredients and mix well.
2. This salsa will keep covered and refrigerated, about 2 days, but is best eaten right away.
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