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Cantaloupe Salsa Recipe

My husband and I host parties frequently in our backyard, and this recipe is welcome on warm summer evenings.—Debbie Smith, Tucson, Arizona

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Cantaloupe Salsa Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

2 cups coarsely chopped cantaloupe
2 cups coarsely chopped cherry tomatoes
1/4 cup chopped green onions
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 tablespoon diced seeded jalapeno pepper
2 tablespoons lime juice
2 tablespoons orange juice
1 to 2 teaspoons grated orange peel
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large bowl, combine all ingredients; toss to coat. Cover and refrigerate for at least 30 minutes before serving. Yield: 3 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (1/4 cup) equals 18 calories, trace fat (trace saturated fat), 0 cholesterol, 54 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cantaloupe Salsa in Taste of Home June/July 2002, p49

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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