RCI-SC.005.0105.001
Melon Pepper Salsa
This recipe comes from Montréal, Québec. You may never go back to the jarred stuff after this.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- red bell pepper1 unitseeded and diced medium
- green bell pepper1 unitseeded and diced medium
- yellow bell pepper1 unitseeded and diced medium
- cantaloupe1 cupdiced medium
- fresh cilantro⅓ cupfinely minced
- fresh parsley⅓ cupfinely minced
Method
1
Seed and dice the red, green, and yellow bell peppers into medium-sized pieces, keeping them separate.
2
Cut the cantaloupe in half, remove the seeds, and dice the flesh into medium pieces matching the size of the diced peppers.
3
Finely mince the fresh cilantro and parsley separately to ensure even distribution throughout the salsa.
4
Combine the diced red bell pepper, green bell pepper, yellow bell pepper, and diced cantaloupe in a medium mixing bowl.
5
Add the minced cilantro and parsley to the bowl and gently toss all ingredients together until evenly mixed.
6
Taste the salsa and adjust seasoning as desired, then refrigerate until ready to serve.