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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.
The recipe is for 2 cups of salsa.
Ingredients 1/2 Cantaloupe (1.1 lbs)1 Jalapeno Pepper (.5 oz)1 Tomato (7 oz)1 Lime (1 oz)1 Cucumber (11.2 oz)1/4 of a Red Onion (1.2 oz)1 Coriander sprig (.3 oz)2 tablespoons of Extra Virgin Olive Oil
Pepper to taste
1/4 tablespoon of Salt
Cookware 2 Bowls1 Cutting Board1 Balloon Whisk or Fork1 Mixing Spatula1 Peeler1 Knife1 piece of Food Wrap Film1 Lime Squeezer (optional)
- Remove the seeds and the veins of 1 jalapeno pepper.
||It is important to remove the seeds and the veins of the chili so the salsa has a softer texture.
Finely chop the jalapeno pepper with the one you worked, 1/4 of a red onion and 1 coriander sprig. Upon completion put them in a bowl and reserve.
- Remove the skin and the seeds of 1/2 cantaloupe and of 1 cucumber; then reserve.
Cut into half moons the cucumber with the one you worked, put it in the bowl and reserve.
Dice the pulp of the 1/2 cantaloupe with the one you worked, 1 tomato and then put them in a bowl. Upon completion put them in the bowl and reserve.
- Put in another bowl:
- The juice of 1 Lime.
- 2 tablespoons of Extra Virgin Olive Oil.
- Pepper to taste.
- 1/4 tablespoon of Salt.
Beat the bowl ingredients with a balloon whisk or with a fork, until they are well integrated.
Pour the vinaigrette that was beaten in the bowl over the other bowl, where the cantaloupe salsa is.
Mix very well the cantaloupe salsa with a mixing spatula.
Cover the bowl with a piece of food wrap film, put it in the refrigerator and leave the cantaloupe salsa resting for approximately 1 hour, so the flavors settle.
An Original Salsa
Suggestion: Use the skin of the 1/2 cantaloupe as bowl to put the salsa, it will look fabulous.
Did you like the Cantaloupe Salsa?
More Mexican Salsas
✉ Pasilla Pepper Adobo
✉ Green Mole
✉ Corn Salsa
✉ Ranch Style Salsa