RCI-SC.005.0106.001
Melon Salsa
Melon Salsa from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- jalapeño1 unitseeded, stemmed and chopped
- shallot1 unitpeeled and chopped
- green onion1 unitsliced
- green bell pepper½ unitseeded and chopped
- cilantro⅓ cupchopped
- 2 tablespoons
- ⅛ teaspoon
- cantaloupe½ unitpeeled, seeded and cut into chunks (you can use other types of melon if desired)
Method
1
Seed and stem the jalapeño, then chop it into small pieces, removing as much of the white pith as desired to control heat level.
2
Peel the shallot and chop it into small, uniform pieces for even distribution throughout the salsa.
3
Slice the green onion into thin rounds, separating the white and light green parts from the darker green tops.
4
Seed the green bell pepper and chop it into small dice to match the size of the other vegetables.
5
Peel and seed the cantaloupe, then cut the flesh into small chunks, about ½ inch in size.
6
Chop the cilantro into bite-sized pieces, discarding any tough stems.
7
Combine the jalapeño, shallot, green onion, green bell pepper, and cilantro in a medium bowl.
8
Add the cantaloupe chunks to the vegetable mixture and gently toss to combine without crushing the melon.
9
Pour the fresh lime juice over the salsa and sprinkle with salt, then stir gently until all ingredients are evenly coated and the flavors have begun to meld.