Jerked Cantaloupe Salsa
- 1/2 Large Cantaloupe
- 1/4 Large Red Onion
- 1/2 Large Red Bell Pepper
- 1 Medium Lime, zest and juice
- Honey or Maple Syrup, as needed
- 1 Teaspoon Butt Kickin' Blacken, Jamaican Jerk
- 1 Large Serrano Pepper, minced, optional
2. Peal the cantaloupe by first trimming the 2 ends.
3. Next, stand it upright and use a knife to remove the skin.
4. Cut 1/4" slices from the side of the cantaloupe. Slice these into strips, then dice the strips.
5. Mince the onion (real small), then soak them in ice water.
Ron's Note:
Soaking the onions removes a lot of the sharp bite. They'll end up with just a mild onion flavor.
6. Dice the red bell pepper. This is when you can add the minced serrano pepper, if you're using it.
7. Zest the lime. I use a micro plane turned upside down for any zesting. The ridges of the micro plane keep the zest from going all over the place.
8. I used to have a lot of problems getting juice out of a lime. Using this inexpensive juicer has saved me a lot of greif.
9. Mix all of this together, add the Jamaican Jerk seasoning, and taste it. In this case, the cantaloupe wasn't very sweet, so I added a little bit of honey to the mix.