canteloupe-salsa

Cantaloupe Salsa

Cantaloupe is at the height of it’s season right now, and I’m one that just can’t get enough of this juicy melon. I typically enjoy this fruit in it’s natural state by just scooping it out of the bowl God gave it, the same way some eat grapefruit. I’ve made it in to all sorts of sweat treats to play up the flavor, but last weekend I thought I’d try something a little different.

The sweet tender flesh seemed like it would lend itself well to a salsa recipe so this week I tried my hand at a tropical inspired salsa with a kick of heat. Essentially you just chop all these ingredients and toss them together in a bowl with a squirt of lime juice and a sprinkle of salt. There is a bit more instruction below on what to buy and how to prep.

Win Some Juicy Melons!

Our friends at Frontera Prouduce have some of the seasons’ best juicy fruits to give away to one of our lucky readers! To enter to win a case of these sweet melons just post a comment anywhere on the blog this week. You increase your chances of winning if you also comment on our facebook page or tweet about us. Just make sure you tag it @twohotpotatoes so we are sure to see it on twitter. We’ll have a drawing between all eligible posts written between Sept 5-9 and email the winner with instructions. You can enter once a day but as many times as you want throughout the rest of the week. Enjoy!

Cantaloupe Salsa

1 Half Cantaloupe

1 Yellow Bell Pepper

1 small red onion

2 limes

1 half a small pineapple

2 oranges

1 habanero pepper

2 cerano peppers

1 hand-full cilantro (about 1/4 cup chopped)

1/2 tbs salt

Set aside one orange and the limes. Dice all other ingredients and toss together in a bowl with a heavy pinch of salt. Squeeze the juice of one orange and the juice of two limes and stir to combine.

Serve immediately- though this stores well in the fridge for up to a week and only gets better the longer it sits and the flavors are left to mingle and intensify.

Categories: Appetizer, Recipes, Side Dish

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