Difference between revisions of "Melon Salsa"
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* ½ [[cantaloupe]], peeled, seeded and cut into chunks (you can use other types of melon if desired) | * ½ [[cantaloupe]], peeled, seeded and cut into chunks (you can use other types of melon if desired) | ||
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# Place all ingredients in a blender except cantaloupe. Process until ingredients are blended. | # Place all ingredients in a blender except cantaloupe. Process until ingredients are blended. | ||
# Add cantaloupe chunks, cover and process until the melon is coarsely chopped. | # Add cantaloupe chunks, cover and process until the melon is coarsely chopped. | ||
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[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Mexican cuisine]] | [[Category:Mexican cuisine]] | ||
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[[Category:Salsa Recipes]] | [[Category:Salsa Recipes]] | ||
Latest revision as of 16:37, 15 July 2012
Info
Melon Salsa from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain
- Cook Time: 10 minutes
- Serves: 4
Ingredients
- 1 jalapeño, seeded, stemmed and chopped
- 1 shallot, peeled and chopped
- 1 green onion, sliced
- ½ green bell pepper, seeded and chopped
- ⅓ cup cilantro, chopped
- 2 tablespoons fresh squeezed lime juice
- ⅛ teaspoon salt
- ½ cantaloupe, peeled, seeded and cut into chunks (you can use other types of melon if desired)
Procedures
- Place all ingredients in a blender except cantaloupe. Process until ingredients are blended.
- Add cantaloupe chunks, cover and process until the melon is coarsely chopped.
- Drain off any excess liquid and serve.
