Difference between revisions of "Melon Pepper Salsa"
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* ⅓ cup fresh [[parsley]], finely minced | * ⅓ cup fresh [[parsley]], finely minced | ||
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# In a medium bowl place all of the ingredients and toss them together. | # 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. | # 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:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
Latest revision as of 16:37, 15 July 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
Procedures
- 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.
