Finadene Salsa

This recipe was submitted by my friend, Julie Quidachy. I met Julie when our children were just toddlers, running around in diapers. Together we learned many important lessons about life, love, sharing, and listening. I have many good memories of time spent with Julie. But, the best times we’ve had were around a table shared with good friends, family, laughter and great food.

White rice and Finadene is just as popular for locals on the island of Guam as hamburgers and french fries are here in the US.
I think you’ll enjoy it.

Finadene Salsa
by Julie Quidachy

1 lg Jalapeno Pepper; roasted, skinless, seedless and diced small
1 lg firm Red Tomato, diced small
6-8 Radishes, sliced
_ lg Cucumber, skinned and diced small
1 stalk Celery, diced
1 bunch Green Onions, chopped
1 cp Soy Sauce
1 cp Lemon Juice or Red Wine Vinegar
_ cp cold water

In medium size bowl, combine all ingredients and mix well. Allow salsa to marinate at least 1 hour prior to serving. Spoon over steamed white rice. Salsa can be stored in refrigerator for up to one week, adding fresh vegetables as needed.