Cantaloupe Salsa

1. 1
   prep · ~5 min

   Dice the cantaloupe and onion.

   1.Cut the cantaloupe in half, scoop out the seeds, and remove the rind.

   2.Dice the flesh into small, even cubes, about 1 cm in size.

   3.Finely dice the red onion.

   TIPChoose a cantaloupe that smells fragrant and sweet at the blossom end for the most flavorful salsa.
2. 2
   prep · ~2 min

   Prep the jalapeño and cilantro.

   1.Slice the jalapeño in half lengthwise, remove the seeds and white membrane.

   2.Mince the jalapeño very finely.

   3.Roughly chop the fresh cilantro leaves.

   TIPWear gloves when handling jalapeño or wash hands immediately after; avoid touching your eyes.
3. 3
   mix · ~1 min

   Combine all ingredients in a bowl.

   Place diced cantaloupe, red onion, minced jalapeño, and chopped cilantro into a medium mixing bowl. Add freshly squeezed lime juice and a pinch of salt. Toss gently with a spoon until everything is evenly coated.

4. 4
   rest · ~10 min

   Let the salsa rest for 10 minutes.

   Cover the bowl and let it sit at room temperature for about 10 minutes. This allows the cantaloupe's juices to mingle with the lime and salt, building a more cohesive flavor.

   TIPDon't let it sit too long or the cantaloupe will become watery; 10 to 15 minutes is the sweet spot.
5. 5
   serve · ~1 min

   Give a final stir and serve.

   Toss the salsa one last time, taste and adjust salt or lime if needed. Transfer to a serving bowl and dig in with tortilla chips or spoon over grilled fish or chicken.

Cuisines we love