Melon Salsa

 Also from Barbara Kingsolver: 

1 medium cantaloupe

1 red bell pepper

1 small jalapeno pepper

½ medium red onion

¼ cup fresh mint leaves

1-2 tbsp honey

2 tsp white vinegar

  

 

Dice melons and peppers into ¼ inch cubes. Finely mince onion and mint. Toss with honey and vinegar, allow to sit at least one hour before serving over grilled chicken breast or fish filet.

 

Here is another version of the melon salsa (with some beautiful pictures) and here is a delicious use for those tangy nectarines.

 

 

 

Read Full Post »