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Honey I do Love Salsa – Kickin’ Good Honeydew Salsa Recipe

Honeydew Salsa Recipe

Every once in a while I eat something so good that I simply have a no-stop button. I just eat, eat and eat.

I am not saying that this honeydew salsa recipe is the best thing I ever ate, but it rates right up there with Gus’s Famous Fried Chicken, homemade butter pecan ice cream, and my Granny Vega’s hot tamales.

This honeydew salsa is the perfect pairing of heat and sweet, and I honestly was standing over the kitchen sink with a bowl and a spoon and eating it like breakfast cereal. Yes, it was that good.

The Recipe

  • 1 1/2 cups finely diced peeled, seeded honeydew or other melon
  • 1/4 cup finely chopped fresh cilantro
    1/4 cup diced red onion
  • 1  the juice of one lime
  • 1 tablespoon olive oil
  • 1 the zest of one lime
  • 1  finely chopped seeded serrano chile or 2 if you are feeling braver than usual.
  • 1 pinch or two of cumin if you simply must have some cumin today.
    (I grew up eating cumin on darn near everything, so it is totally optional)

Directions: Combine all ingredients and toss. Add salt and pepper to taste and serve with Pita chips, tortilla chips, light fish, or chicken.

My next taste test will be with a nitrate-free Turkey Dog paired with a vinegar-based slaw. I can’t wait!

Yield: 8 serving

Honeydew Salsa Recipe

Honeydew Salsa Recipe

Honeydew Salsa Recipe, with serrano pepper heat goodness.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 cups finely diced peeled, seeded honeydew or other melon
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup diced red onion
  • 1 the juice of one lime
  • 1 tablespoon olive oil
  • 1 the zest of one lime
  • 1 finely chopped seeded serrano chile or 2 if you are feeling braver than usual.
  • 1 pinch or two of cumin if you simply must have some cumin today.

Instructions

Directions: Combine all ingredients and toss. Add salt and pepper to taste and serve with Pita chips, tortilla chips, light fish, or chicken.

Vegan if served with veggie crudites or tortilla chips etc.

Notes

Use as a topping on hotdogs or burgers!

(warning, I grew up eating very spicy food. If you eat hot salsa, this will be easy on the palate, if you do not then start with a milder pepper like the jalapeno.)

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12 Comments

  1. Oh wow, that salsa looks amazing. I am loving all these variations of salsa I’m running into lately.

  2. I love salsa, especially when it’s made with fruit! The sweetness really helps cut the spice. And it’s so healthy too. 🙂

  3. Hi Pam,

    Our family loves salsa! I like how this recipe has the sweetness but still that little bit of heat. Thanks for being a part of Recipe Exchange Tuesday! I’m featuring your recipe this week. 🙂

  4. I love salsas of all kinds, and this sounds amazing! I will definitely have to give this one a try. Thanks for sharing the recipe! #SITS 🙂

  5. I’ve eaten Salsa and chips for dinner the last two nights! I could live on actually. And I also don’t have a stop button when it comes to the right combo of chips and salsa…I just ran out of salsa so I quit eating the chips! I am excited to try this recipe and if I love it, I will use it at a party. We entertain a lot and salsas are always well received.

  6. Pam, this sounds really delicious. I had to laugh at the thought of jalapeño being the milder chile. I was raised on a German meat and potato diet, so a jalapeño is the “hot” pepper.

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