Cantaloupe Salsa
Makes
6
servings
Prep Time
15 minutes
For a taste of summer, savor this sweet, tangy salsa atop fish tacos and simple grilled chicken, or scoop it with your favorite tortilla chips for a snack.
Recipe from Co+op, Welcome to the Table
Meal Type
Snacks & Dips
Diet Type
Gluten-Free
Vegan
Vegetarian
Ingredients
4 cups diced cantaloupe
1 large cucumber, seeded and chopped
1 large jalapeno, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large lime, zest and juice
2 cloves garlic, minced
1 teaspoon sugar, to taste
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup chopped cilantro
1 large cucumber, seeded and chopped
1 large jalapeno, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large lime, zest and juice
2 cloves garlic, minced
1 teaspoon sugar, to taste
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup chopped cilantro
1
Place all ingredients in a large bowl.
2
Toss to mix, and taste for balance.
3
Add sugar to taste if the cantaloupe is very tart or bland.
4
Store, tightly covered, for up to 3 days in the refrigerator.
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