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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, July 1998
Servings: about 4 cups
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| Photographed at Gourmet's studios. |
| Above, clockwise from top: tomatillo Celery Salsa; Spicy Pineapple, Apricot,and Jícama Salsa; Watermelon, Cantaloupe, and Red Pepper Salsa. |
1 pound piece watermelon
1 pound piece cantaloupe
½ red bell pepper
½ small sweet onion such as Vidalia
⅓ cup packed fresh cilantro sprigs
½ fresh jalapeño chile
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh lime juice
Remove rinds and seeds from melons and cut fruit into ¼ inch dice. Cut bell pepper into ¼ inch dice. Finely chop onion and cilantro and, wearing rubber gloves, finely chop jalapeño with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 4 hours ahead and chilled, covered.