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Serrano and Minted Melon Salsa
Recipes
Serrano and Minted Melon Salsa
4 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 2 serrano peppers
  • Aluminum foil
  • 3 small mini sweet peppers (red, yellow, & orange)
  • 2 tablespoons fresh mint
  • 1 cup cubed cantaloupe (Produce)
  • 2 tablespoons chives
  • 1 tablespoon rice vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Himalayan pink salt
  • ½ teaspoon Everglades seasoning

Steps

    1. Preheat oven to broil on high; position oven rack to highest position in oven. Arrange serrano peppers on foil-lined baking sheet. Broil peppers for 2 minutes on each side. Remove from oven and cool.
    2. Peel and remove seeds from serrano peppers, then dice. Remove seeds from sweet peppers then dice. Chop mint and chives; small dice cantaloupe.
    3. Combine in medium bowl: serrano and sweet peppers, mint, chives, cantaloupe, vinegar, oil, salt, and seasoning until blended. Set aside 30 minutes before serving.

Amount per ¼ recipe serving: Calories 50, Total Fat 3.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 270mg, Total Carb 5g, Fiber 1g, Sugars 4g, Protein 1g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 0%