3 native radishes, grated
3 large tomatoes, roasted over live coals
1 large onion, chopped
1/4 cup kalamansi juice
1 teaspoon sugar
1 teaspoon salt
Grate native radishes.
Peel roasted tomatoes and mix with chopped onions.
Combine the rest of the ingredients and toss together lightly.
Serve cold.
Yield: 8 servings.
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