The radish was raw-I'm sure it was added after the process.
I like the idea of sauteeing and then straining, but I can't help that think that if you take the tomatoes out of the equation, you are taking out the liquid-will the onions, peppers,cilantro etc "give up" enough liquid to make it into a "sauce"?
I'll keep an eye out for my neighbor-unfortunately, he speaks no
english, and I no
spanish (except for Cerveza-that one I was able to figure out!!)
Anybody know the spanish word for "recipe"?