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...

Cantaloupe Salsa recipe
Prep Time
30min
Cook Time
0min
Total Time
30min

Ingredients

4 Servings
(1 serving = Approximately 1 cup of salsa)
  • cantaloupe peeled and diced
    cantaloupe peeled and diced
    1/2
  • tomatillos husks removed, diced
    tomatillos husks removed, diced
    6
  • grape tomatoes, diced
    grape tomatoes, diced
    1cup
  • red onion diced
    red onion diced
    1/4
  • serrano peppers seeded and chopped fine
    serrano peppers seeded and chopped fine
    2
  • garlic, minced
    garlic, minced
    1clove
  • fresh cilantro, chopped
    fresh cilantro, chopped
    1cup
  • lime juiced
    lime juiced
    1
  • white vinegar
    white vinegar
    1tbsp
  • salt, more to taste
    salt, more to taste
    1tsp

How to make Cantaloupe Salsa

  1. Step 1

    Combine all ingredients in a large bowl.

  2. Step 2

    Taste and adjust flavors as necessary, adding more salt or lime juice if needed.

  3. Step 3

    Chill in the fridge for at least one hour to one day before serving. The longer it sits, the better the flavors meld.

Nutrition (per serving)

Calories

9.5kcal (0.47%)

Protein

0.4g (0.8%)

Carbs

1.9g (0.71%)

Sugars

1.2g (2.4%)

Healthy Fat

0.1g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Red onion sizes vary; if it's a small onion, you may want a little more than 1/4. Taste and adjust accordingly.

  2. You may want more or fewer serrano peppers depending on your heat preference. With serranos, a little goes a long way.

  3. For the freshest produce, consider visiting a local Mexican grocery store or farmer's market.

  4. Let the salsa sit in the fridge for at least an hour to allow the flavors to meld together.

FAQS

  1. 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.

  2. How long can I store Cantaloupe Salsa?

    Cantaloupe Salsa can be stored in an airtight container in the fridge for up to 3 days.

  3. Can I make this salsa without tomatillos?

    Yes, you can omit the tomatillos and add more tomatoes for a slightly different flavor.

  4. 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.

  5. Can I add other fruits to this salsa?

    Absolutely! You can add honeydew melon, watermelon, or even diced mango for a seasonal twist.

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Shea Goldstein

(@dixiechikcooks)

A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...

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