Categories: Sauces 
      Yield: 2 servings 
  
      2 sm Tomatoes, diced (1/2 lb)                 -leaves, coarsely chopped 
      1 sm Onion, chopped                      3    Or 4 serrano chiles or other 
    2/3 c  Diced cucumber                           -small hot chilies, seeded, 
      6 sm Radishes, diced                          -finely chopped 
    1/2 c  Loosely packed cilantro         
  
  Juice of 1/2 small lime Salt 
   
  Mix tomatoes, onion, cucumber, radishes, cilantro and chilies.  Squeeze 
  lime juice over vegetables.  Add salt to taste; stir.  Serve immediately or 
  refrigerate.  Makes about 2-1/4 cups. 
   
  From: Mexican Cookery by Barbara Hansen Shared By: Pat Stockett