Calabacitas Salsa
This chunky, garden-fresh calabacitas-style salsa is made with zucchini, squash, corn, onions, jalapeno peppers and spices. Serve it hot as a side dish or cold as a salsa with your favorite tortilla chips.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 8 servings
Calories 126 kcal
1 Tablespoon olive oil 1 teaspoon butter 2 cups corn 2 zucchini diced 2 yellow squash diced 1-2 jalapeno peppers seeds removed and finely diced ½ cup red onion diced 1 lime salt 1 cup queso fresco cheese crumbled
Heat olive oil and butter in a large skillet over medium high heat.
Add corn and saute for 2 minutes.
Add zucchini and squash and saute for 2 minutes more
Add red onion and jalapeno and saute until vegetables are tender.
Season with the juice of one lime and salt liberally, to taste.
Allow to cool completely, then toss with crumbled queso fresco cheese.
Serve with your favorite tortilla chips.
Calories: 126 kcal Carbohydrates: 13 g Protein: 5 g Fat: 6 g Saturated Fat: 2 g Cholesterol: 11 mg Sodium: 125 mg Potassium: 394 mg Fiber: 2 g Sugar: 5 g Vitamin A: 470 IU Vitamin C: 27.4 mg Calcium: 107 mg Iron: 0.6 mg