Salsa (for fish tacos and quesadillas)

Featured in the Honolulu Star-Advertiser on October 9, 2019.
Recipe compliments of Waiahole Nursery and Garden Center.

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Ingredients:

Salsa (for fish tacos and quesadillas)

  • 1 large cucumber diced small, seeds removed
  • 1 large stick celery, finely diced
  • 1 large red or yellow onion, finely diced
  • 1-1/2 cups cherry tomatoes, halved
  • 2 large ripe tomatoes, seeds removed and diced
  • 1/2 cup fresh lemon or lime juice
  • Pinch of salt and pepper
  • Cilantro, optional

Directions:

In a large bowl, combine all ingredients. Serve with tacos or quesadillas. Store in refrigerator for up to 3 days. Makes about 5 cups.

Approximate Nutrient Analysis per 1/4 cup (not including salt to taste):
10 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 0 g protein

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