RCI-SC.005.0047.001
Fiery Fruit and Peanut Salsa
Fiery Fruit and Peanut Salsa
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- dry roasted peanuts¼ cupcoarsely chopped
- garlic3 clovesminced
- 1 tablespoon
- Thai fish sauce¼ cup
- 2½ teaspoons
- ¼ cup
- jalapeno pepper1 unitseeded, deveined and minced
- ½ cup
- honeydew melon1½ cupspeeled, seeded and cut into ¼ inch dice
- of cantaloupe1½ cupspeeled, seeded and cut into ¼ inch dice
- coarsely chopped Italian parsley½ cup
Method
1
Mince the garlic cloves and jalapeno pepper, removing seeds and membranes from the jalapeno for controlled heat. Zest the limes and juice them to yield ¼ cup of fresh juice.
2
Peel the honeydew melon and cantaloupe, remove seeds, and cut flesh into uniform ¼-inch dice. Measure out the diced melons into separate bowls to keep track of portions.
3
Coarsely chop the dry roasted peanuts into irregular pieces, leaving some texture rather than grinding them fine. Set aside in a small bowl.
4
Combine the minced garlic, brown sugar, Thai fish sauce, lime zest, and fresh lime juice in a small bowl, stirring until the sugar dissolves completely.
5
Pour the dressing over the diced honeydew and cantaloupe in a large mixing bowl, tossing gently to coat all pieces evenly.
6
Add the minced jalapeno, chopped cilantro, coarsely chopped peanuts, and Italian parsley to the fruit mixture, folding together carefully to combine without breaking the melon pieces.
7
Let the salsa rest at room temperature for 5 minutes to allow flavors to meld, then taste and adjust seasoning if needed before serving.