Melon Salsa

Makes about 3-1/2 cups

The contrast of the cool melon and spicy chile is the appeal of this salsa. Of course, season will dictate when you have the best melons available. This salsa is excellent with grilled swordfish or with the Three-Cheese Chiles Rellenos (see the book).


1/2 small honeydew melon,
   cut into small chunks (about 1-1/2 cups)
1/2 small cantaloupe,
   cut into small chunks (about 1-1/2 cups)
1 jalapeño or serrano chile, finely chopped
1/4 cup coarsely chopped cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper, to taste


Combine all the ingredients, mix thoroughly, and set aside in the refrigerator for at least 2 hours for the flavors to combine. Use within 24 hours.

Buy the Book!


Contemporary Southwest
The Café Terra Cotta Cookbook

By Donna Nordin
Ten Speed Press, March 2001
Hardcover, $29.95
168 pages with full color photographs
ISBN: 1-58008-180-0
Recipe reprinted by permission.


Contemporary Southwest



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