Melon Salsa
Yield: About 2 1/4 cups
Ingredients
3/4 cup diced honeydew melon
3/4 cup diced cantaloupe
3/4 cup diced watermelon
1 1/2 teaspoons minced serrano chile, with seeds
1 1/2 teaspoons minced fresh mint
1 1/2 teaspoons granulated sugar
1 tablespoon fresh lime juice
Directions
Thoroughly combine all ingredients in a medium bowl.
Serve with shrimp or chicken.
Per ( 1/4-cup) serving: 15 calories; no fat; no saturated fat; no cholesterol; no protein; 4g carbohydrates; 3.5g sugar; no fiber; 5mg sodium; 4mg calcium.
-- Adapted from "The Great Salsa Book," by Mark Miller (Ten Speed Press, 1994)
Heather's notes: If you want to mitigate some of the heat, you can substitute a pepper with less heat, or eliminate the seeds of the Serrano... being pregnant, I wanted to make a milder salsa so I substituted jalapeño pepper and still got a mild kick... If you're not sure where your peppers rank in heat, check out this site
I'm also hooking up with some other great linky's today:
The last book I read and reviewed was A Chance to Say Yes by Tina Murray
1. What is your favorite dessert?
Butter Pecan Ice cream
2. What do you wear to bed?
Usually shorts and a t-shirt or pj pants and a t-shirt
3. Do you get regular manicures/pedicures?
no
4. Did you play any sports in high school?
I played volleyball and soccer and swam, but not particularly well
5. Do you have an iPod?
my hubby does, and I borrow it occasionally, but I rarely have a need to use it
Butter Pecan Ice cream
2. What do you wear to bed?
Usually shorts and a t-shirt or pj pants and a t-shirt
3. Do you get regular manicures/pedicures?
no
4. Did you play any sports in high school?
I played volleyball and soccer and swam, but not particularly well
5. Do you have an iPod?
my hubby does, and I borrow it occasionally, but I rarely have a need to use it
