Chojín is a Guatemalan salad made of radishes, mint and chicharrones (fried pork rinds). If that seems strange, just pretend they are bacon bits. It’s very much the same idea. Serve this as a first course in small salad bowls or as a side dish or as a topping for tostadas and tacos. You can also make it vegetarian by omitting the pork rinds and giving it a brand new name: picado de rábano.
At times I’ve added diced cucumber and avocado to this to make a fuller salad and it’s very good.
- 1 bunch red radishes, trimmed of stems (about 12 radishes)
- 1 tablespoon fresh mint leaves, chopped
- ¼ cup orange juice
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ cup crumbled chicharrones
- Use food chopper or some badass knife skills to mince the radishes.
- Combine with mint, juices and salt. Add half the chicharrones now and toss gently. Refrigerate up to one hour.
- Add remaining chicharrones right before serving to add crunch.