The combination of sweet and salty flavors is a tradition that goes back centuries. Its origin comes from the Roman and Arabic cultures although it is also very present in the Oriental cuisine. The Mexican cuisine also enjoys of this seasoning that was learned with the cultural miscegenation and in the Mexican recipe book various recipes with opposite flavors can be found like this cantaloup salsa.
This salsa is different because it is not liquid... all the ingredients are cut into small chunks and at the end they are seasoned with a very special touch. The ingredients that are used in the preparation are very different therefore expect a salsa full of contrasts but it is also full of freshness.
The cantaloupe salsa can be used to give a different flavor to some tostadas or to a fish or to a chicken breast. It can also be used in the world of the appetizers and with your favorite snacks.
About the Recipe
The preparation of the salsa is very simple, you won’t have any problem.
We don’t recommend using the honeydew because the salsa will lose contrast of flavors.
Preferably use extra virgin olive oil in the preparation so the salsa has better flavor.
The preparation time is of 10 minutes and then it is left resting for 1 hour.