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Cantaloupe-Red Pepper Salsa

Sweet with a little bit of heat, this melon salsa is a super accompaniment to the pancetta-wrapped pork. Chop the rest of the melon for Saturday's dessert.

This recipe goes with Pancetta-Wrapped Pork Tenderloin

Cooking Light JULY 2014

  • Yield: Serves 4 (serving size: about 1/3 cup)
  • Hands-on:12 Minutes
  • Total:12 Minutes

Ingredients

  • 1 cup finely chopped fresh cantaloupe
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt

Preparation

1. Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 1 hour.

Nutritional Information

Amount per serving
  • Calories: 28
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 129mg
  • Calcium: 17mg
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Cantaloupe-Red Pepper Salsa recipe

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