Chojín – Guatemalan Radish Salad
- Author: Hilah Johnson
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 1x
- 1 bunch red radishes, trimmed of stems (about 12 radishes)
- 1 tablespoon fresh mint leaves, chopped
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 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.