Salsa de Melon
Melon SalsaContemporary Mexican and American chefs are using basic ingredients in new ways, giving spark and excitement to traditional dishes. John Ash, Culinary Director of Fetzer Food and Wine Center in California, prepared a similar salsa in a cooking class. Cantaloupe and honeydew combine in a fresh melon salsa that's a beautiful addition to chicken and pork dishes.
Ingrediënten
Makes about 2 cups
- ¼ medium cantaloupe peeled, seeded, and finely diced (about 3⁄4 cup)
- ¼ medium honeydew peeled, seeded, and finely diced (about 3⁄4 cup)
- ¼ medium red bell pepper seeded, and finely diced
- 1 cup finely diced jicama
- 1 tablespoon minced white onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced fresh mint
- 1 serrano chile minced with seeds
- 2 tablespoons fresh lime juice
- ½ teaspoon salt or to taste
Instructies
- Mix all of the ingredients together in a medium bowl.
- Cover and refrigerate until cold, about 1 hour.
- Serve chilled.
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