Author Notes
We love to add salsas to our proteins this time of year, particularly grilled fish and pork. With a nice variety of fruits and crunchy, chopped vegetables, and just the right balance of hot and sweet, this salsa is a favorite of ours. It comes together quickly, and you can adjust the ingredients to suit your taste. —Bevi
Test Kitchen Notes
This dish was a refreshing, different take on salsa. I served it with barbecue and everyone liked it, especially the spice. We ate it with extra Sriracha. My only suggestion is to eat it right away. I made it a few hours prior and it became very watery, which was resolved by draining the liquid. —Anna Francese Gass
Ingredients
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1
medium tomato, chopped
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1 cup
cantaloupe, cubed or scooped into small balls
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1/2
avocado, cut into medium-sized chunks
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1/4 cup
sweet peppers (such as bell peppers), diced
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1/2
cucumber, quartered lengthwise, deseeded, and chopped
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2 tablespoons
minced shallots
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1 handful
cilantro, roughly chopped
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Juice of 1 lime
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2 teaspoons
honey or agave nectar
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Salt and pepper, to taste
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Sriracha, to taste
Directions
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Place the fruits, vegetables, and cilantro into a serving bowl.
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Add the lime juice, honey, salt and pepper, and Sriracha. Mix thoroughly.
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Taste and add more ingredients or seasonings if desired.
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