Melon Salsa

This colorful salsa is a nice way to use melon in a savory, rather than sweet, setting. It’s good on chips, with quesadillas or served on top of chicken or fish.

Ingredients

• 1/4 melon, peeled, seeded and diced into 1/2 inch or smaller dice (about 2 cups)
• 1/4 jicama, peeled and diced into 1/2 inch or smaller dice (one generous cup)
• 3 tomatillos, husked and diced into 1/4 inch dice
• 1 small Glendale gold onion or 1/2 large onion, minced fine
• 1 large garlic clove, minced fine
• 1/2 – 2 serrano peppers, minced fine (adjust heat to your liking)
• Juice of one lime
• Salt, pepper and ground chile powde,r to taste

Directions

Combine everything in a non-metal bowl. Eat immediately, or let sit (refrigerated) for more heat and better flavor. The jicama can be replaced with more melon, but it adds a nice crunch. Other ingredients are also versatile – use tomatoes instead of tomatillos, add different peppers, throw in some cilantro – whatever you have on hand. This recipe may easily be scaled up to use an entire melon and a whole share of tomatillos.

Submitted by Nicole Baugh, Tucson CSA