2 medium-sized ripe mandarins, peeled and cut into bite-sized pieces
4 red radishes, sliced
3/4 cup yellow bell pepper, seeded and chopped
1 medium-sized fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh snipped parsley
1 1/2 tbsp fresh-squeezed lime juice
1 1/4 tsp minced fresh ginger root
1/4 tsp salt
1 In a medium-sized bowl, stir together mandarin pieces, radishes, bell pepper, jalapeno pepper, parsley, lime juice, ginger, and salt.
2 Cover and refrigerate at least 1 hour (no more than 6 hours) before serving, stirring a couple of times while chilling.
Suggested Pairing: Serve salsa with cooked chicken or pork.