Melon Salsa
Makes about 3-1/2 cups
The contrast of the cool melon and spicy chile is the appeal of this salsa. Of course, season will dictate when you have the best melons available. This salsa is excellent with grilled swordfish or with the Three-Cheese Chiles Rellenos (see the book).
1/2 small honeydew melon,
cut into small chunks (about 1-1/2 cups)
1/2 small cantaloupe,
cut into small chunks (about 1-1/2 cups)
1 jalapeño or serrano chile, finely chopped
1/4 cup coarsely chopped cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper, to taste
Combine all the ingredients, mix thoroughly, and set aside in the refrigerator for at least 2 hours for the flavors to combine. Use within 24 hours.
Contemporary Southwest
The Café Terra Cotta Cookbook
By Donna Nordin
Ten Speed Press, March 2001
Hardcover, $29.95
168 pages with full color photographs
ISBN: 1-58008-180-0
Recipe reprinted by permission.
Contemporary Southwest
Recipes
- Sautéed Shrimp with Chipotle Chile and Green Onions
- Mushroom, Jarlsberg, and Parsley Salad
- Melon Salsa
- Cookbook Profile Archive
This page created June 2001
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