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Melon Salsa |
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Serves: 2
Print this Recipe
(Salsa de Melon)
Category: Fruit Salsas
Makes about 2 cups
Contemporary Mexican and American chefs are using basic ingredients in new ways, giving spark and excitement to traditional dishes. John Ash, Culinary Director of Fetzer Food and Wine Center in California, prepared a similar salsa in a cooking class. Cantaloupe and honeydew combine in a fresh melon salsa that's a beautiful addition to chicken and pork dishes.
1/4 medium cantaloupe, peeled, seeded, and finely diced (about 3/4 cup)
1/4 medium honeydew, peeled, seeded and finely diced (about 3/4 cup)
1/4 medium red bell pepper, seeded, and finely diced
1/2 cup finely diced jicama
1 tablespoon minced white onions
1 tablespoon chopped fresh cilantro
1 tablespoon minced fresh mint
1 serrano chile, minced with seeds
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
Mix all of the ingredients together in a medium bowl. Cover and refrigerate until cold, about 1 hour. Serve chilled.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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