Recipe by evelyn/athens
A Lynne Rossetto Kasper recipe. From the splendidtable.com. Try the salsa with grilled seafoods and poultry, or over rice noodles. Chile could be added to taste. Is best eaten within several hours of preparation. Cooking time is standing time.
Top Review by Sydney Mike
Well, the best I would do for the fresno chile AND the 'yellow hot chili pepper' was to substitute just half of a small jalapeno ~ For some reason or other I like just a HINT OF HOT & not a whole mouthful of it! Yeah, I know; cluck, cluck! STILL, I ended up with a very tasty salsa & one that I'd be happy to make again, too! I enjoyed it served with chicken breasts, but I can also see it as a refreshing dip, as long as I cut the melon & peaches into much less than bite-sized pieces! Thanks for sharing a great recipe! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]
- 1 lime, juice of
- 1⁄2 teaspoon minced garlic
- 1⁄4-1⁄2 cup finely diced red onion
- 1 red fresno chile
- 1 yellow hot chili pepper, minced (seeds removed)
- 1 -2 teaspoon sugar
- 1⁄2 ripe sweet honeydew melon, cubed into bite-sized pieces
- 4 small ripe peaches, peeled and cubed into bite-sized pieces
- salt & freshly ground black pepper
- 1⁄3 cup minced fresh coriander or 1⁄3 cup fresh mint, combined
Directions See How It's Made
- In a medium bowl blend the lime juice, garlic, onion and chilies. Let stand 20 minutes, then blend in sugar and fruits with salt (a generous pinch) and pepper (to make piquant) to taste. Refrigerate up to 3 hours. Fold in fresh herbs just before serving.