Cantaloupe Salsa

Name: Cantaloupe Salsa
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 0.5 cantaloupe, peeled and diced; 6 tomatillos, husks removed, diced; 1 cup grape tomatoes, diced; 0.25 red onion, diced; 2 serrano peppers, seeded and chopped fine; 1 clove garlic, minced; 1 cup fresh cilantro, chopped; 1 lime, juiced; 1 tbsp white vinegar; 1 tsp salt, more to taste

by Shea Goldstein (@dixiechikcooks)

5.0

From 1 rating

Prep Time

20min

Cook Time

Total Time

20min

Mexican Appetiser Snack Side Vegetarian Vegan Dairy-Free Gluten-Free Nut-Free

A refreshing and unique salsa made with cantaloupe, tomatillos, and a blend of fresh ingredients.

Ingredients

4 Servings

(1 serving = 1 cup)

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

How to make Cantaloupe Salsa

Combine all ingredients in a large bowl.
Taste and adjust flavors as necessary.
Chill in the fridge for at least one hour to one day before serving. The longer it sits in the fridge, the better it will be.

Tips & Tricks

Serve with tortilla chips or as a topping for grilled chicken or fish.
Red onion sizes vary; if it's a small onion you may want a little more than 1/4. Taste and adjust.
You may want more or less serrano peppers depending on your heat preference. With serranos, a little goes a long way. For a spicier salsa, leave the seeds in the serrano peppers.