I'd cooked and shredded a chuck roast in the crockpot using 1 tsp Mexican spice mix called "Alan's Spices" in my Hearth & Home cookbook, about 1-2C beef broth, and 1 16oz jar 505 Organic Green Chili Sauce. It had some spunk, but when mixed with black beans, sauted slivered roasted poblano chilies, sour cream, and the radish salsa on top ... yummmm! ... The first meal was with homemade from masa corn tortillas, the next meal was with crisp corn tostadas. And too, we'll put some of all the leftovers on a large lettuce leaf freshly picked from the garden and eat as a lettuce wrap - so lots of options. All yummy!
RADISH SALSA-1# radishes - amounting to about 2 cups chopped in food processor
-small wedge of cabbage - maybe about 1/4-1/2C chopped
-1/4-1/3C chopped cilantro
-1/2C chopped chives
-1 tomato chopped
-2 minced cloves garlic
-pinch each of salt and pepper
-2 Tb lime or lemon juice (I used both, using up halved pieces sitting on cutting board, which is what Monte always uses on his salads, and in water with ice to drink)
I wanted to put some jalepenos in it but didn't have any fresh or jarred in the fridge. But then, with the poblanos and spunking chuck meat, I didn't need any. Eating alone, it was still great without jalepenos. Also in the past I'd added a bit of cider vinegar, but prefer the limon juice better.
Now to sit on the deck, under the umbrella, read a bit drinking tea, and eating my second breakfast of yogurt and fruit and sprouted dried flax seeds and a bit of granola, and enjoying all the flowers and birds. Then back to my textile art work (fun!).