Just so you know, salsa doesn’t have to be made with tomatoes…
One of Rich’s brothers makes a fine mango salsa that we all quite enjoy, and I am quite fond of Guzman’s cranberry salsa (especially tossed with pulled pork for tacos); but I think this may very well be one of my favorite non-tomato-based salsas, and it’s wicked simple to toss together, too! I made mine nice and chunky so it could be enjoyed as a fruit salad or a dip, adjust your chopped melon to suit your preferences.
INGREDIENTS
•1 cantaloupe, chopped
•1/2 red Bell pepper, diced
•1/2 red onion, diced
•Fresh chopped parsley*
•1 jalapeño, sliced
•1 lime, juiced
•Sea salt
*You can use fresh cilantro in place of the parsley, if you prefer. Cilantro is not one of my faves, and I keep parsley in the kitchen garden, so that is my go-to substitute for the C stuff.
Add the cantaloupe, red pepper, onion, parsley, and jalapeño to a large bowl.
Drizzle with the lime juice, sprinkle with sea salt, then toss to combine.
Cover and stash in the fridge for at least an hour before serving to allow the flavors to blend.
Note: if you want a milder salsa, remove the seeds and ribs from the jalapeño before adding it; or simply cut the jalapeño into thick slices and remove it after the salsa has rested in the fridge. You’ll still get the hint of flavor, but none of the heat.
Thanks to the nice folk at Cooking Light for the recipe, which I plan on making a lot, even though the hubby and several friends are not too, too keen on cantaloupe.
More for me.