Cantaloupe Salsa is a fresh take on a staple using both tomatoes and tomatillos, juicy cantaloupe, and serrano peppers instead of jalapeños. It’s fabulous on fish tacos, grilled chicken, or just scooping up with tortilla chips. This salsa epitomizes summer with its vibrant flavors and versatility, making it a perfect addition to sunny days and memorable meals.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine all ingredients in a large bowl.
Taste and adjust flavors as necessary, adding more salt or lime juice if needed.
Chill in the fridge for at least one hour to one day before serving. The longer it sits, the better the flavors meld.
Red onion sizes vary; if it's a small onion, you may want a little more than 1/4. Taste and adjust accordingly.
You may want more or fewer serrano peppers depending on your heat preference. With serranos, a little goes a long way.
For the freshest produce, consider visiting a local Mexican grocery store or farmer's market.
Let the salsa sit in the fridge for at least an hour to allow the flavors to meld together.
Can I use jalapeños instead of serrano peppers?
Yes, you can substitute jalapeños for serrano peppers if you prefer a milder heat or a different flavor profile.
How long can I store Cantaloupe Salsa?
Cantaloupe Salsa can be stored in an airtight container in the fridge for up to 3 days.
Can I make this salsa without tomatillos?
Yes, you can omit the tomatillos and add more tomatoes for a slightly different flavor.
What dishes pair well with Cantaloupe Salsa?
This salsa pairs wonderfully with fish tacos, grilled chicken, taco salads, tostadas, and even as a marinade for flank steak.
Can I add other fruits to this salsa?
Absolutely! You can add honeydew melon, watermelon, or even diced mango for a seasonal twist.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
