Mill City Cooks

Melon Salsa

By Heather Hartman

This is a great recipe for late summer, when the Farmer’s Market has a bumper crop of melons! Use two different kinds for more color and texture contrast.  The addition of mango or pineapple can be a good winter addition when ripe local melons are harder to find.

This goes great with firm, lean fish such as tuna or mahi. Also great with fish tacos, or shrimp ceviche.

Makes about 3 cups

Ingredients:
  • 1 ripe cantaloupe
  • 1 red bell pepper (green or yellow will also do)
  • 2 jalapeno chilies (or any other hot chile)
  • 3 Tbsp. cilantro, minced  (try it with mint!)
  • 2 limes, juiced
  • Pinch of salt
Directions:

Remove the rind from the melon (reserve for compost!), and cut in half. Remove seeds, and cut melon into small-diced pieces.  Cut red pepper and jalapenos in half; remove seeds, cut into strips, then into small dice.

Add melon, sweet pepper, and chilies in a bowl.  Add rest of ingredients, stir well to combine.

Let rest in refrigerator for 15 minutes before serving.  This salsa should be used within the same day.