Fiery Melon And Peanut Salsa Recipes

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FIERY FRUIT-AND-PEANUT SALSA



Fiery Fruit-and-Peanut Salsa image

Provided by Molly O'Neill

Categories     appetizer

Time 1h20m

Yield Three cups

Number Of Ingredients 11

1/4 cup dry roasted peanuts, coarsely chopped
3 cloves garlic, mined
1 tablespoon brown sugar
1/4 cup Thai fish sauce (see note below)
2 1/2 teaspoons grated lime zest
1/4 cup fresh lime juice
1 jalapeno pepper, seeded, deveined and minced
1/2 cup minced fresh cilantro
1 1/2 cups honeydew melon, peeled, seeded and cut into 1/4-inch dice
1 1/2 cups cantaloupe, peeled, seeded and cut into 1/4-inch dice
1/2 cup coarsely chopped Italian parsley

Steps:

  • Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
  • Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalpeno and cilantro in a large glass or ceramic bowl. Add the peanuts, melon, cantaloupe and parsley. Toss well. Cover and refrigerate for a least 1 hour before serving.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 963 milligrams, Sugar 10 grams

FIERY MELON AND PEANUT SALSA



Fiery Melon And Peanut Salsa image

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.

Provided by Molly O'Neill

Categories     easy, side dish

Time P3DT1h15m

Yield Four servings

Number Of Ingredients 11

1/4 cup dry-roasted, unsalted peanuts, coarsely chopped
3 cloves garlic, peeled and minced
1 tablespoon brown sugar
1/4 cup Thai fish sauce, available at specialty stores
2 tablespoons grated lime rind
1/4 cup fresh lime juice
1 medium fresh jalapeno pepper, seeded, deveined and minced
1/2 cup fresh coriander leaves, minced
1 1/2 cups honeydew melon, peeled, seeded, cut in 1/4-inch cubes
1 1/2 cups cantaloupe, peeled, seeded, cut in 1/4-inch cubes
1 cup coarsely chopped parsley

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1448 milligrams, Sugar 15 grams

MELON SALSA



Melon Salsa image

A sweet and spicy fresh melon salsa. Great with tortilla chips or over grilled fish.

Provided by Steve King

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

½ cantaloupe melon, cut into 1/4-inch chunks
2 medium Roma tomatoes, cut into 1/4-inch chunks
½ cucumber, chopped
½ red onion, chopped
½ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon salt
½ tablespoon ground black pepper
1 teaspoon chili powder
½ lime

Steps:

  • Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.

Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 1173.2 mg, Sugar 2.4 g

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