I am totally addicted to this honeydew salsa. Totally. Totes. Besotted. Bewitched.
Honeydew is one of my favorite flavors of summer. Salsa is, well it is practically a food group here in Texas. Over the past few years salsa has come into its own, and is being made from nearly everything you can imagine. I was intrigued with the idea of honeydew salsa.
The ripe honeydew salsa is so very unique. It is sweet, spicy, warm with cilantro, and cool with the honeydew. Perfect for the Dog Days of August! Just don't try to make it in the middle of winter, no matter how much you are craving it. Without the fresh, perfectly ripe, in season ingredients it falls flat. This is to be enjoyed in summer only, OK?
The colors were refreshing, too. Green, light green, purple... This is a cinch to put together, guaranteed to impress everyone and is perfect for dipping homemade tortilla chips into OR Serving over fish, chicken, or shellfish. I think if you were going to do pork you would probably want to replace the honeydew with canteloupe, which is my next experiment.
This is seriously good. Try it. Erin (my oldest daughter) and I had to make it twice. We test tasted the first batch until it was almost gone. This should keep for up to a week in your refrigerator... if it lasts that long.
Light and Fresh:Honeydew SalsaPrint Add to Collection Go to Collections
- 2 cups honey dew melon, diced and peeled
- 3/4 cup cilantro, chopped
- 1/8 cup mint leaves, chopped
- 1/2 cup red onion, finely diced
- 2 tablespoons lime juice, fresh if possible
- 2 tablespoons lime zest
- 2 tablespoons olive oil
- 1 serrano pepper, (hot) or jalapeno (medium) chopped
- Combine all ingredients in a bowl.
- Allow the flavors to blend for at least 30 minutes.
- Serve cold.
- Store tightly covered in the refrigerator.
- Will keep up to a week.