The Hand Off: Melon Salsa
As I mentioned in my Tuesday post, I was inspired to pick up the cilantro and no-cook baton from Sarah’s Zucchini and Kohlrabi Salad recipe. My plan was to use as many ingredients I could from my own garden. Last year, I had lots of tomatoes and I was able to make salsa to can for the winter. This year, I planted all the ingredients for my salsa, as well as many many other plants, in my grow-station. I decided to spruce up my salsa recipe and add more ingredients from my garden like melons. The melons help create the sweet, salty, spicy trifecta of yumminess!
CLICK HERE for the full recipe.
Since it is still early in the growing season, the only ingredient I was able to harvest from my garden at this time was, how perfectly, the cilantro! I ended up attending the Lebanon Farmer’s Market to look for the rest of the ingredients, but only found onions since it was too early for their crops too. I got the rest of my ingredients from the community Co-op Food Store in Lebanon, where I was able to get all organic ingredients, except jalapenos and the melons.
I ended up making this recipe twice and serving it to unsuspecting party guests. The first time I made it, it was extremely wet from all the tomato and melon juice. It was also not very spicy having used only one jalapeno pepper. The second time I made it, I drained the tomatoes and the melons and used three jalapeno peppers. I brought the salsa in a big bowl to a coworker’s baby shower. It sat among other potluck dishes, appearing to be a fruit salad; the tortilla chips separated from the bowl. Unsuspecting coworkers ate spoonfuls of the “salad” and then gulps of beverage as the three jalapenos lit their mouths on fire. Needless to say, it was all quite amusing, you can decide to which degree of scorching you’d like to bestow on your party guests!
Prep Time: 30 minutes Total Time: 8 hours
Yield: 10 servings
- 3 vine tomatoes, finely diced
- ½ honeydew melon, peeled, finely diced
- 1 cantaloupe melon, peeled, finely diced
- ½ cup red onion, minced
- 1-3 jalapeno peppers, minced (mild-hot)
- 1/2 cup fresh cilantro, chopped
- 3 Tbs. fresh orange juice
- ¾ tsp. sea salt
- Juice of ½ a small lime
- Drain excess juice from tomatoes and melons in a colander; use a towel if necessary.
- In a large bowl, stir together tomatoes, honeydew, cantaloupe, red onion, jalapeno, and cilantro.
- Stir in orange juice, salt and lime juice.
- Cover with foil or saran wrap and let set overnight for best flavor mingling.
- Use a slotted spoon to serve salsa into smaller bowls with tortilla chips, or add it to your favorite meat dish for you carnivores.
Mandy Ruest is a mental health counselor turning sustainability consultant with Green Irene. You can visit her website at www.greenirene.com/mandyuppervalley. You can also find her on the Board of her town Conservation Commission, and knee-deep in her garden with all her random plants.