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
medium tomato, chopped
cantaloupe, cubed or scooped into small balls
avocado, cut into medium-sized chunks
sweet peppers (such as bell peppers), diced
cucumber, quartered lengthwise, deseeded, and chopped
cilantro, roughly chopped
Juice of 1 lime
honey or agave nectar
Salt and pepper, to taste
Sriracha, to taste
In This Recipe
Place the fruits, vegetables, and cilantro into a serving bowl.
Add the lime juice, honey, salt and pepper, and Sriracha. Mix thoroughly.
Taste and add more ingredients or seasonings if desired.