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Cantaloupe Table Salsa Recipe

Cantaloupe Table Salsa Recipe

Try serving this alongside a couple of other salsas and dips like guacamole.

Ingredients

  • ½ medium cantaloupe, cut into chunks
  • 2 canned chipotle chiles en adobo
  • 1 medium white onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • ½ teaspoon sugar
  • ½ teaspoon sea or kosher salt
  • Juice of 1 lime, preferably Mexican/key lime, if possible
  • ½ cup chopped cilantro

Directions

Cut the skin off the cantaloupe, seed, and cut melon into coarse, 1-inch chunks.

Put the melon in a blender or processor with chipotles, onion, garlic, sugar, salt, and lime juice. Pulse to chop. Pulse in cilantro to a coarse grind texture (not a purée!).

Taste for salt. If you want a spicier salsa, hand-mince another chile, add it to the mixture and whirl again. Serve at room temperature.


    • 2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
    • 1/4 cup finely chopped sweet onion such as Vidalia
    • 2 tablespoons finely chopped fresh basil
    • 1 (2-inch-long) fresh hot red or green chile such as serrano or Thai, minced (including some seeds)
    • 1 tablespoon fresh lime juice
    • 1/4 teaspoon salt

Although I love all these ingredients, I don't think they work together. I was very disappointed and sorry that I wasted such a yummy lope.

This was yummy. I made due with what I had - some red onion, and added a touch more basil and some extra herbs - mint and pinapple sage. I also threw everything unchopped (well, the cantelope & onion were in very large chunks) into the ole food processor. I am sure that the texture suffered some, but when you have two screaming kids - texture or sanity, texture or sanity. Sanity and speed won. The flavor was cool, salsa like, but slightly different. Great with chips. Will make again when I have another monster-size cantelope I need to get rid of, but not sure it will go into my all time fave collection. Great idea though!

Absolutely hated it! I did not want to see salmon for at least a month. The vidalia onion was too strong (and a bad mix) for the cantaloupe. The cantaloupe was too bland with the fish. Try making with mango and very little onion.

It seems weird to be giving a salsa "dish beyond compare" but this one really deserves it. Spicy, refreshing, delicious. Don't skimp on the basil.

this was surprisingly delicious and easy. i made it with red onion and red pepper flakes, it was still excellent and the color combination makes it a very attractive summer side dish. i will definitely make this at my next party.

Delicious with lamb kabobs!! Would work with any grilled meats. Definitely a keeper.

Just had leftovers of this for lunch with some prosciutto great combination.

This is terrific! It has become my absolute favorite way to eat (grilled or roasted) salmon on hot summer evenings - and I eat a lot of salmon!


Cantaloupe Table Salsa Recipe - Recipes

There’s a certain type of Mexican restaurant that one can find all over the United States. It’s the place whose interior is decorated in faux Spanish style walls covered in an absurd amount of obnoxiously colorful artwork. Often there’s a barely tolerable mariachi band being politely asked to move to the next table for the tenth time in a row. And the food, well let’s just say that it narrowly passes the litmus test for what one could call Mexican cuisine. As you can tell I don’t think too highly of these types of establishments. Despite that, I do believe that there is one redeeming quality common to all of these restaurants, and that’s the table salsa.

You know, table salsa. Also known as salsa de mesa, or salsa mexicana?

It’s the salsa that is always severed complimentary with a truckload of tortilla chips prior to your meal. Always tomato-based with a mixture of cooked and fresh ingredients. And in my opinion, the greatest all-purpose salsa ever made.

But what if I told you that making table salsa at home is incredibly easy?

That’s right folks! No longer do you have to visit the Casa Mariachi’s, Los Dos Potrillo’s, and 3 Margarita’s of the world to get you table salsa fix. All you need is some canned tomatoes, a few fresh ingredients, and a couple of minutes out of your day to make your own table salsa. Plus there’s no cooking involved, simply add these ingredients to a blender, and let it do all the work. Sounds pretty great right?


How to Make Salsa without a Recipe

You’ll need tomatoes, onions, and some sort of hot pepper—or you won’t you can always swap in another fruit (like mango, pineapple, or papaya) for the tomato, and/or leave out the onions or the peppers if you prefer.

You will need salt for seasoning and a splash of lime juice for acid (other citrus can also work, but it should always be fresh). From there, you can choose to add fresh herbs like cilantro and basil, as well as additional ingredients (we’ll get to those in a bit).

If you’re making a smooth salsa, assemble your produce and chop it all roughly. You’ll be whirring everything in a blender, so no need to be precise with your knife cuts. Sometimes you’ll roast or char the ingredients first.

Vitamix A2300 Series Ascent Blender, $449.95 at Williams Sonoma

Any blender will make a smooth salsa, but a famously high-powered model will do it faster.

If you’re making a chunky salsa, dice your ingredients carefully. You want the vegetables (and fruit if you have it) to all be roughly the same size, partly for looks but partly so each mouthful is evenly balanced. The fresh chilis can be in smaller pieces—minced, instead of diced—so they’re more evenly distributed throughout.


Corn, Cucumber and Cantaloupe Salsa

Super pretty, and a nice summery change of pace alongside that bowl of tortilla chips.

My older son Jack doesn’t like corn. Isn’t that nuts? Who doesn’t like corn? Jack, that’s who. More corn for us.

The combo may sound weird, but it’s one of those try-it-and-you’ll-see kind of recipes. Combining fruits and vegetables in a dish may give some people pause, but then you might think about some salads you have had, even at more humble restaurants, where items like strawberries or apples or dried apricots have made an appearance. Which were downright delicious. A Strawberry Poppy Seed and Chicken salad sits on the menu at Panera, just to name one.

And shall we pause to remember that both avocados AND tomatoes are fruits, not vegetables, so technically that guacamole is a fruit salsa. Funny, huh?

Super pretty, and a nice summery change of pace alongside that bowl of tortilla chips.

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It’s GORGEOUS. Did my kids think it was weird? Yeah they kind of did. But they’re not the boss of me. Especially Jack, who wasn’t going to eat it anyway, because—as mentioned—he doesn’t like corn.

You can serve it as a condiment with anything from salmon to herb-grilled chicken, or double the amount and it becomes more of a chopped salad. Cilantro lovers will love the cilantro (I’m clever that way), and there’s the parsley option for those who aren’t into that flavor.

And in a pinch you can use frozen corn, but as you would imagine, for a dish like this, fresh is the way to go if at all possible. Now that we’ve gotten ourselves over the unusual salsa hump, there are four more to play with:

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Cantaloupe salsa

I wish I could tell you that I’m putting my time into more exciting things* but fact is, it’s nothing but boring stuff keeping me out of the kitchen this week: a new oven that needed installing, pipe work shutting off the water in our apartment today, more doctors appointments than any healthy person should ever require, long classes to teach us the proper diapering of a tiny baby butt, and the kind of steamy heat outside that would make it absurd to turn on the oven anyway (though I should, you know, confirm that it works, right?). Banal, right?


But as usual, this has not kept me from bringing home gobs of produce each week. I can’t help it: everything is just too pretty and tasty. Fortunately, you don’t actually have to cook peak-summer produce to make it taste good. Heck, the hardest thing is not eating it straight even after you’ve set your mind to rendering it into something else.

Mango salsa is nothing new, heck, I’d say two years ago when everyone in the world seemed to simultaneously discover it, you could barely find a quesadilla that didn’t come with a little pile of it on the side. But in these non-tropical parts, I have yet to find a mango at my local markets, but they’re rolling in melons right now. I’ve long suspected they’d make a great swap with mangoes — I like the idea of pairing them with something bolder, like proscuitto, ham or even just straight salting them, as a lot of the world does — and my hunch was duly rewarded this afternoon. Bonus points: It required no cooking, heating up the apartment, running water or frankly any great effort to throw together. Everything should be this easy when you’re eight million months pregnant.

* Actually, we did get back to the North Fork this weekend, thanks to generous friends with lovely homes, and it was wonderfully relaxing despite the fact that wineries can be cruel teases of places for the temporarily booze-free. But wow, is our wine rack well-stocked for One Day in September. All that’s left is to choose which one to pop open in the recovery room!

Cantaloupe Salsa
Adapted from Gourmet

Makes about 2 cups of salsa

This would be great over grilled fish or chicken, not that ours ever got that far. It is equally good with tortilla chips.

It occured to me after the fact that this would be fun with a mix of honeydew and cantaloupe, for color and a bigger range of flavors.

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt


  1. Combine the strawberries and cantaloupe into a medium mixing bowl.
  2. Mix the lime zest, lime juice, sugar, and mint in a small bowl till thoroughly combined.
  3. Top the fruit with the lime mixture and stir to combine.
  4. Serve immediately or allow to chill in the refrigerator for one hour before serving, to allow the flavor to develop.

Do you love strawberries? We do! Here are some of our favorite strawberry recipes we know you'll enjoy.

Enjoy this delicious and easy summer salad recipe!


Cantaloupe Salsa

The #ProduceMomPick of the week is Cantaloupe! Cantaloupes are named after the gardens in Cantalupo, Italy, which is where some historians believe the first melons were grown. Today, cantaloupe is a popular fruit that is grown in the United States, specifically Indiana! Lucky for us, Indiana-grown cantaloupes are in their peak season NOW! Cantaloupes are known for their sweet & delicious flavor that is an excellent source of Vitamin A & C.

The timing to pick a cantaloupe is essential to the taste & flavor of the melon. Once the cantaloupe is picked, the melon will continue to ripe but will not become any sweeter. I am often asked how to know when a cantaloupe is ripe enough to select & eat.

Here are a few tips to help find your perfect melon!

  • Hold it – fruit should feel heavier & fuller than expected
  • Thump it – a deep & dull sound should be heard
  • Check it – the skin should be yellow and/or cream colored
  • Smell it – the melon should have a fragrant smell that is not too strong

Try this recipe adapted from the Dulcinea Kitchen – a tasty & flavorful Cantaloupe Salsa!


Mojito Melon Salsa

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For a barbecue, and as part of a #FreshFinds sponsored post for Collective Bias, I made this Mojito Melon Salsa using watermelon, cantaloupe, honeydew, and grapes from Save Mart.

While many are mourning the end of summer, I am doing a happy dance because it is melon season! Melons are at the peak of freshness right now, so I have been picking up melons each time I go shopping at Save Mart.

I love melons! I could, and have, eaten a whole cantaloupe for lunch and then had watermelon for dessert. So when it was my turn to come up with an appetizer for a barbecue, making a salsa with my favorite fruits seemed like a natural choice.

Kitchen Tip: When you cut up watermelon and other melons, put your cutting board inside a cookie sheet to keep the juice from getting all over the counter.

Mojitos are flavored with lime and mint. I used the zest and juice of one lime and 15 mint leaves to create the unique mojito flavored dressing.

In addition to melons, I added cucumbers, grapes, and green onions to the salsa. It is a sweet salsa, but the green onions give it a slightly savory touch.


Pan-Seared Black Cod with Tropical Fruit Salsa

Pan-Seared Black Cod with Tropical Fruit Salsa – healthy, delicious, Mediterranean-style recipe. Tropical Fruit Salsa is made with cantaloupe, tomatoes, pineapple, red onion, cilantro, lime juice, and spices. Instead of black cod, use any white fish: tilapia, halibut, mahi mahi, sea bass.

I’ve been making a lot of tropical fruit salsa lately. You could say I am on a tropical fruit salsa kick. Fruits and veggies mixed with the lime juice and spices are so good, and there are so many possible variations – I can eat it with anything! The salsa goes especially well with seafood: I’ve made mango salsa with salmon, pineapple salsa with shrimp, and now it’s time for Pan-Seared Black Cod with Tropical Fruit Salsa.

In this recipe, I am entering a new fruit – cantaloupe! Who knew that cantaloupe could be a delicious addition to tropical fruit salsa! It’s sweet, it’s soft, it’s colorful! It balances perfectly with the rest of ingredients: tomatoes, pineapple, red onion, cilantro, lime juice, and spices.

On these photos you see fresh black cod right from the Seattle seafood market, but, really, any white fish can be used: tilapia, halibut, mahi mahi, sea bass. I found that they all go great with tropical fruit salsa! Black cod that I used in this recipe is an exceptionally flavorful and very buttery fish – it’s very easy to pan sear it due to its high oil content, therefore, it’s almost impossible to have a dry black cod. If you get your hands on good quality black cod – by all means buy it! If you tend to overcook your fish and then don’t like the resulting dry taste – try this fish, because it’s virtually impossible to fail with black cod and overcook it. It’s perfect for pan-searing!

I just love this Pan-Seared Black Cod with Tropical Fruit Salsa! Eating white, flaky fish with all that fruit and vegetables is very refreshing! I feel like I am in Hawaii!