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Recipe Detail Page
Simple Melon Salsa
Summer 2009
Although prettiest with a combo of melons, this salsa will still taste delicious if you only use one. Use whatever garden herbs you’re growing. Salsa will keep well refrigerated for up to 2 days, however stir in herbs just before serving. Delicious straight from the refrigerator or at room temperature.
Makes about 2 1⁄2 cups (625 mL)
1 1⁄2 cups (375 mL) colourful melon, preferably a mix of watermelon, cantaloupe and honeydew, cut into
1⁄2 inch (1 cm) pieces
1 small yellow or orange pepper
1 jalapeño pepper
2 tbsp (25 mL) lime juice
2 tsp (10 mL) olive oil
1⁄4 tsp (1 mL) salt
2 tbsp (25 mL) finely chopped coriander, basil or snipped chives
1. Put melon in a medium bowl. Dice pepper about the same size as melon. Slice jalapeño in half and taste a tiny piece.The spiciness of jalapeño tends to vary, so if you want salsa to be spicy, finely mince the whole jalapeño, including seeds. Otherwise, discard seeds then mince. Stir in lime juice, oil and salt, then coriander until mixed. Excellent over grilled fish, pork or chicken.
Makes about 2 1⁄2 cups (625 mL)
