To make cantaloupe and tomatillo salsa, start by peeling and dicing half a cantaloupe. Then, remove the husks from six tomatillos and dice them. In a large bowl, combine the diced cantaloupe, tomatillos, one cup of diced grape tomatoes, a quarter of a diced red onion, two seeded and finely chopped serrano peppers, one minced clove of garlic, and one cup of chopped fresh cilantro. Squeeze the juice of one lime over the mixture, add one tablespoon of white vinegar, and season with one teaspoon of salt. Mix everything well, taste, and adjust the flavors as needed. Chill the salsa in the fridge for at least one hour before serving for the best flavor.

Yes, cantaloupe and tomatillo salsa is completely vegan! It contains only fresh fruits, vegetables, and herbs, making it a healthy and delicious option for those following a vegan diet.

If you can't find tomatillos, you can substitute them with green tomatoes or even unripe regular tomatoes. While the flavor will be slightly different, these alternatives will still provide a nice tangy base for your salsa.

To store leftover cantaloupe and tomatillo salsa, transfer it to an airtight container and keep it in the refrigerator. It should stay fresh for about 3 to 5 days. The flavors will continue to develop as it sits, so it may taste even better the next day!

Cantaloupe and tomatillo salsa pairs wonderfully with grilled meats, fish tacos, or as a topping for nachos. It also makes a refreshing dip for tortilla chips or a vibrant addition to salads and wraps.