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Jicama-Melon Salsa
Makes: 8 Servings
1
small mango, peeled & pitted
1
1
serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex
lime, juice only
1
½ Tbsp red bell pepper, diced
C cantaloupe, diced
C honeydew, diced
Tbls cucumber, peeled, seeded & diced
C jicama, peeled & diced
Tbsp cilantro, chopped
½
½
2
½
2
¼
¼
2
tsp salt
tsp black pepper, ground
Tbsp sour cream
•
Puree the mango in a blender or food processor along with the chile and lime
juice.
•
•
•
•
•
•
Place the diced vegetables and fruit in a mixing bowl.
Add the puree. Mix thoroughly to combine.
Mix in the cilantro, salt and pepper.
Adjust seasonings to taste.
Gently fold in the sour cream.
Goes well with grilled fish or chicken.
Jot’s Notes:
•
This salsa was the hands down winner in our little salsa festival (as a salsa at
least, the marinade may have been the overall winner).
•
•
It went well with our marinaded chicken.
To puree the chile, mango, lime juice concoction, we had to use the blender. Our
little food processor wouldn’t do it.
•
Good for at least 2 days. There wasn’t any left after that.
Source: Usenet News (news://rec.food.recipes)
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