home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
sauces
/
cantelou.pe_
< prev
next >
Wrap
Text File
|
1995-09-27
|
2KB
|
73 lines
Newsgroups: rec.food.recipes
From: silencio@netcom.com (Betty E. Kohler)
Subject: Collection (2) Cantaloupe Salsa
Organization: CTSNET
Date: Thu, 15 Jun 1995 03:29:54 GMT
Message-ID: <3ro9fi$fo8_002@news2.cts.com>
Pico de gallo is a very popular salad in Mexico. The name means "Rooster's
beak" and refers to the old-style way of eating the salad by picking up the
chunks with the fingers. This resembles the way a rooster pecks at his
food. There are many versions of this salad and there are no hard-and-fast
rules to combining the fruits and vegetables.
Pico de Gallo
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup lime juice, or to taste
1/2 teaspoon salt, or to taste
2 large cucumbers
1 seedless orange
1 mango
1 tart apple
1 cup chopped watermelon, seeded, or cantaloupe
1 medium jicama, peeled and chopped (about 1 cup)
1/2 green bell pepper, diced
1 Tablespoon chili powder
In a small bowl, combine the olive oil, garlic, onion, lime juice and salt.
Let stand for 20 minutes.
Peel and seed the cucumbers. Peel the orange and mango. Peel and core the
apples. Seed the watermelon. Cut all the fruit and the cucumber into
bite-size chunks. Peel and cut the jicama into bite-size chunks. Dice the
green pepper. Place all of these in a large salad bowl. Toss with the chili
powder. Add the olive oil/lime juice mixture and toss to combine
thoroughly. Serve chilled. Serves 6 to 8.
(Roberto Garcia owns Garcia's Gourmet in Watsonville, which makes Mexican
specialty food from old family recipes.)
Melon Salsa
1 small mango, peeled, pitted & diced
1 serrano chile, seeded & deribbed
juice of 1 lime
1/2 cup jicama, peeled & diced
1 1/2 Tablespoons red bell pepper, diced
1/2 cup honeydew, diced
1/2 cup cantaloupe, diced
2 Tablespoons cucumber, peeled & diced
2 Tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
2 Tablespoons sour cream
Puree the mango in a blender or food processor along with the chile and
lime juice. Place the diced vegetables and fruit in a mixing bowl. Add the
puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper.
Adjust seasonings to taste.
Gently fold in the sour cream.
Goes well with grilled fish or chicken.
Yields 6-8 servings.