My oven broke last week, and I’ve been waiting for two weeks for the new one to arrive. But with this summer heat dragging on, I actually don’t mind the inconvenience one bit. Ive been using this time to get creative with foods that don’t require a heat source.
That’s how this bright and cheery cantaloupe salsa came to be. I’ve always been a big fan of fruity salsas, whether on their own, or over fish or chicken. Mango salsa is the king of sweet salsas, closely followed by pineapple salsa — but this melon version is right up there. The cantaloupe and jalapeño create that delicious sweet heat I can’t get enough of.
Tortilla chips and salsa might not seems like much of a dinner, but when it’s this delicious — and the weather is this hot — sometimes, it’s all you can handle.
And don’t forget this fun summer dish for end-of-season gatherings. It’s sure to be a hit, and it will definitely be original! Think: Labor Day parties, last few weekends at the pool, or even as an after school snack.
Try this recipe alone, or overtop your favorite protein. For the meat eaters out there, it would go great with a little prosciutto and crusty bread or as a side with some club sandwiches if you’re looking to make it more of a meal without turning on the oven.
Sweet and Spicy Cantaloupe Salsa
Makes about 2-3 cups
- 2 cups cantaloupe, diced into 1/4″ cubes
- 1/2 small red onion, finely chopped
- 8-10 large basil leaves, finely chopped
- 1 fresh hot pepper, finely chopped, seeds removed for less heat
- 2 tbsp lime juice
- 1/4 tsp salt
- Add all ingredients to a medium bowl and toss until pieces are evenly distributed. Taste and add more salt or lime juice if necessary.
- Serve with blue corn chips for a colorful display.
Also see, Edamame, olive salad is light and fresh.