SALSA DE RABANO - Smoky, Fresh, and Perfect for Carne Asada

Salsa de Rábano Recipe – Charred Tomato Base + Crunchy Radish

Intro

This salsa belongs on a taco de carne asada. It screams summertime grill session. It’s incredible on a chip, but honestly, it’s the best of both worlds: you get the smoky, roasted vibe of a classic salsa tatemada plus the crunch and brightness of pico de gallo. The diced radishes in here are a textural marvel, and I’m half convinced a straight-up radish pico de gallo would be wild.

A squeeze of lime would also be great, but it doesn’t even need it - it stands strong on its own. This one’s quickly become my new favorite in the Salsa 101 series.

Why This Salsa Works

• Char + Fresh – A roasted tomato-chile base layered with crisp raw veg.

• Radish crunch – The texture and subtle bite from diced radish keeps things lively.

• Balanced heat – Serrano + jalapeño bring brightness and kick without overpowering.

• Summertime vibes – Built for carne asada tacos, but just as good with chips.

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Ingredients

YIELD: 1 pint + ½ cup

• 440g Roma tomatoes, whole (about 4–5 medium)

• 65g serrano chiles, whole (about 4–5 chiles)

• 35g jalapeño chiles, whole (about 1 large or 2 small)

• 30g garlic cloves, in paper (about 6 cloves)

• 100g radishes, small diced (about 1 cup)

• 65g red onion, small diced (about ½ cup)

• 10g cilantro, chiffonade (about ¼ cup)

• 4g Diamond Crystal kosher salt (about ¾ tsp)

• 2g Knorr chicken bouillon powder (about ½ tsp)

Instructions

1️⃣ Char the base

Heat a comal over medium-high. Place the tomatoes in the center and the chiles + garlic around the edges. Roast, turning often, until blackened and tender.

• Tomatoes: ~15–20 min

• Chiles & garlic: ~5–7 min

2️⃣ Blend

Transfer the charred tomatoes, chiles, and garlic to a blender. Add a pinch of salt and purée until smooth (or chunky—your call).

3️⃣ Mix fresh

Let the salsa cool slightly, then fold in the radishes, red onion, cilantro, salt, and bouillon.

4️⃣ Taste & adjust

Add a squeeze of lime if you like, or adjust salt and heat to preference.

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Tools I Used

• Comal (for roasting)

• Blender (for puréeing)

• Sharp knife + cutting board (for radish + onion dice)

Tips & Tricks

• Add lime – Totally optional, but brightens it up.

• Control the heat – More serrano = more punch. Dial jalapeño for rounder flavor.

• Make ahead – The roasted base keeps overnight, add fresh veg right before serving.

Make It & Show Me

If you make this Salsa de Rábano, tag me @goatboyintl so I can share it. Bonus points if it’s on a carne asada taco with lime and a cold beer.