Difference between revisions of "Melon Pepper Salsa"
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# Cover the bowl and refrigerate the salsa for 1 hour before serving it. | # Cover the bowl and refrigerate the salsa for 1 hour before serving it. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Canadian Vegetarian]] | [[Category:Canadian Vegetarian]] | ||
[[Category:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
Revision as of 11:07, 5 May 2012
Description
This recipe comes from Montréal, Québec. You may never go back to the jarred stuff after this.
- Contributed by World Recipes Y-Group
Ingredients
- 1 red bell pepper, seeded and diced medium
- 1 green bell pepper, seeded and diced medium
- 1 yellow bell pepper, seeded and diced medium
- 1 cup cantaloupe, diced medium
- ⅓ cup fresh cilantro, finely minced
- ⅓ cup fresh parsley, finely minced
Directions
- In a medium bowl place all of the ingredients and toss them together.
- Cover the bowl and refrigerate the salsa for 1 hour before serving it.
