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Melon Salsa

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I recently make this recipe with our kids cooking class. The kids really loved it, and got to work on their knife skills as they chopped all the ingredients. This is a perfect recipe when melons are in season. I served this with tortilla chips and cassava chips (made from a root also known as “yuca”). Blue corn tortillas work well with this salsa and look really pretty against the orange melon. Salsa is a great way to get in some veggies (or fruit, in this case) and is a healthier choice than a creamy or cheesy dip. Careful with the jalepeño; add sparingly at first until you achieve the right amount of spiciness. Consider serving your youngest eaters their portions before adding the jalapeño pepper. This also works great on top of fish like tilapia or salmon for a fresh summer taste.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 tazas melon, 1/4 a 1/2 pulgadas en cubos
melon
2
tazas
1/4 a 1/2 pulgadas en cubos
1 taza pepino, 1/4 a 1/2 pulgadas en cubos
pepino
1
taza
1/4 a 1/2 pulgadas en cubos
½ taza cebolla roja, picado fino
cebolla roja
½
taza
picado fino
1 chile jalapeno, sin semilla y picado fino
chile jalapeno
1
sin semilla y picado fino
½ taza cilantro, picado grande
cilantro
½
taza
picado grande
3 cucharadas jugo de lima
jugo de lima
3
cucharadas
1 cucharada aceite vegetale
aceite vegetale
1
cucharada
1 cucharadita sal kosher
sal kosher
1
cucharadita
tortilla chips
tortilla chips

METODÓ

Mix all ingredients (except tortillas) together gently in a medium bowl. Serve immediately or chill for up to 1-2 days. Serve with your favorite chips.

Tiempo de preparacion
15 min
Tiempo de cocinar
0 minutes
Sirve:
6 servings

Yum Ratings

😫😟😐😀😍 “Super Yum. I love this salsa. It’s spicy” —Asa, age 5
😫😟😐😀😍 “Super Yum. I love this salsa. It’s spicy” —Asa, age 5
😫😟😐😀😍 “Super Yum. This salsa is SOOO good.” —Zane, age 9.
😫😟😐😀😍 “Whoa, this is really good.” —Dane, age 9.