Wednesday, August 4, 2010
When life hands you a cantaloupe, make salsa out of it! Except that my original plan was foiled when I cut into our brand new cantaloupe and smelly goop poured out of it all over my cutting board. Panic ensued until Joe suggested I chop up a peach instead. So my cantaloupe salsa turned into peach-cantaloupe salsa.
I really love variations in texture, temperature, and flavor in the food I eat, so this salsa on top of freshly grilled mahi-mahi was perfection. The heat of the mahi mahi contrasts with the coolness of the salsa. The soft, sweetness of the fruit contrasts with the crunch and the heat of the onions and peppers. Per usual, I was worried about the salsa not being hot enough, so I left in the membrane and seeds. Bad idea. Good thing I rationed my avocado to help me quench the flames. You can also take out the membrane and seeds to modify the heat. This salsa would go equally well over a seasoned, grilled chicken breast, and it looks and sounds a lot fancier than it is.
adapted from Smitten Kitchen
Yields 2 cups of salsa
1 cup diced cantaloupe
1 cup diced peach (about 1 medium-large peach)
1 diced serrano pepper, seeds and membrane removed
1/4 cup diced sweet onion or red onion
2 tbsp fresh-squeezed lime juice
salt to taste
Mix all ingredients together and eat immediately.
2 tbsp lime juice