Cantaloupe Basil Salsa Recipes

EASY CANTALOUPE SALSA

Easy Cantaloupe Salsa image

This is the best salsa ever! The recipe was given to me by a friend and it always goes quickly. It's easy to double, and people always ask for the recipe so have extras on hand! I prefer fresh tomatoes, but the recipe calls for canned. You can also substitute any fruit to adjust it to your tastes. If you have a food processor or mini chopper, this recipe is much quicker and easier. Serve with Tostitos® Scoops!® chips. Enjoy!

Provided by LEASTMAN

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

Ingredients

4 cups bite-size chunks cantaloupe
2 (14.5 ounce) cans diced petite-cut tomatoes
½ red onion, diced
½ cup chopped fresh cilantro
½ yellow bell pepper, diced
4 jalapeno peppers, diced
2 tablespoons lemon juice
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste

Steps:

Mix cantaloupe, tomatoes, red onion, cilantro, yellow bell pepper, jalapeno peppers, lemon juice, lime juice, and garlic together in a bowl. Add enough olive oil to moisten the salsa; season with salt and pepper. Refrigerate until chilled and flavors have combined, 1 to 2 hours.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 8.2 g, Fat 1.3 g, Fiber 1.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 116.1 mg, Sugar 6.2 g

CANTALOUPE BASIL SALSA

Cantaloupe Basil Salsa image

Categories Condiment/Spread Sauce Fruit Herb No-Cook Picnic Quick & Easy Cantaloupe Basil Summer Gourmet

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
1/4 cup finely chopped sweet onion such as Vidalia
2 tablespoons finely chopped fresh basil
1 (2-inch-long) fresh hot red or green chile such as serrano or Thai, minced (including some seeds)
1 tablespoon fresh lime juice
1/4 teaspoon salt

Steps:

Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.

TOMATO, CANTALOUPE, AND BASIL SALAD WITH TOMATO WATER

Tomato, Cantaloupe, and Basil Salad with Tomato Water image

Use only perfectly ripe tomatoes for this dish. They will yield much more liquid to ladle around each colorful serving.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

4 pounds ripe beefsteak tomatoes, cored
Coarse salt
1 ripe cantaloupe, halved lengthwise, seeded
2 pounds assorted small ripe heirloom and cherry tomatoes
1/2 cup loosely packed fresh basil leaves
1 tablespoon olive oil
Freshly ground pepper

Steps:

Puree beefsteak tomatoes and 3 tablespoons salt in a food processor until smooth. Line a bowl with double thickness of cheesecloth; transfer puree to bowl. Using a melon baller; scoop out as much cantaloupe as possible into balls; set aside. Scrape out remaining cantaloupe; puree in a food processor. Add to tomato puree. Gather cheesecloth and tie into a bundle. Suspend bundle from a large wooden spoon; hang over bowl to collect the juices for 2 hours (to yield 4 cups liquid).
Core heirloom tomatoes; slice into wedges and rounds. Slice cherry tomatoes in half. Place tomatoes in a bowl; add melon balls, basil, and olive oil, and season with salt and pepper. Toss to combine.
Divide among shallow bowls, mounding salad in center of each. Ladle tomato water around salad and serve immediately.

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