Cantaloupe-Red Pepper Salsa

4 Reviews
ADD YOUR REVIEW
Hands-on Time
12 Mins
Total Time
12 Mins
Yield
Serves 4 (serving size: about 1/3 cup)
By Tiffany Vickers Davis and Phillip Rhodes
July 2014
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 28
  • Fat 0.0g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 1g
  • Carbohydrate 6g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 129mg
  • Calcium 17mg

How to Make It

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

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Ratings & Reviews

Delicious fruity salsa

Paulette
April 20, 2016
This was so delicious.  Served it over salmon.

Perfect with pork

steponme
September 26, 2015
Had with Pancetta-Wrapped Pork Tenderloin.  Delicious and not too spicy that my teenager wouldn't eat it.

steponme's Review

sukeedog
July 21, 2014
Great salsa, goes well with the pancetta-wrapped pork tenderloin.

sukeedog's Review

daneanp
July 12, 2014
This is so, so, so good - I never would have thought of using cantaloupe in a salsa. I did sub cilantro for the mint, since we don't really like mint in savory dishes and the cilantro seemed a better pairing with the jalapeno and lime. This was excellent atop the pancetta-wrapped pork tenderloin from the same issue.