Fiery Melon And Peanut Salsa

By Molly O’Neill

Published June 13, 1992

Total Time
15 minutes, plus 3 days and 1 hour's refrigeration
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This salsa has a sweet and spicy taste that compliments grilled shrimp or full-bodied fish like tuna. It also makes an unusual salad, garnished with chilled strips of grilled pork or chicken.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

  • ¼ cup dry-roasted, unsalted peanuts, coarsely chopped

  • 3 cloves garlic, peeled and minced

  • 1 tablespoon brown sugar

  • ¼ cup Thai fish sauce, available at specialty stores

  • 2 tablespoons grated lime rind

  • ¼ cup fresh lime juice

  • 1 medium fresh jalapeno pepper, seeded, deveined and minced

  • ½ cup fresh coriander leaves, minced

  • 1 ½ cups honeydew melon, peeled, seeded, cut in ¼-inch cubes

  • 1 ½ cups cantaloupe, peeled, seeded, cut in ¼-inch cubes

  • 1 cup coarsely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 127 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 1447 milligrams sodium; 5 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Put the peanuts on a cookie sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.

  2. Step 2

    Combine the garlic, brown sugar, fish sauce, grated lime rind, lime juice and coriander in a large glass or ceramic bowl. Add the peanuts, honeydew, cantaloupe and parsley. Toss well. Cover and refrigerate for at least 1 hour before serving. Store in an airtight container in the refrigerator for up to 3 days.

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April

Replaced the jalapeño with some diced red bell pepper and red pepper flakes and turned out great. Used it in some lentil and Monterey Jack tacos which was a satisfying, but with some very odd flavor clashes. Plan to do some scallop, avocado tacos next with the rest of the batch.

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