Melon Salsa

July 31, 2009

Melon Salsa

Nicole Baugh, Tucson CSA

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.

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 powder to taste

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 tomatilllos.

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