Cantaloupe Salsa is a fresh take on a staple that has been around forever. This version has both tomatoes and tomatillos, juicy cantaloupe and serrano peppers instead of jalapenos. It’s fabulous on fish tacos, grilled chicken or just scooping up with tortilla chips.
Just about every summer I make different versions of salsa and pico de gallo, adding in fresh seasonal fruit like watermelon and cantaloupe. If you’ve been following me for a while you may remember this version I made with habanero peppers.
I love anything that epitomizes summer; it’s such a good change (I absolutely hate winter), and broadens its versatility. For example, you’ll see mango or pineapple salsa with fish tacos, on top of mahi mahi, or kiwi guacamole molded neatly by a plastic cylindrical situation on a crabcake.
However, you don’t typically see regular salsa served with fish. I’m sure it’s on some menu somewhere, and probably in tacos, but it’s not common.
Not to get pedantic here, but the addition of cantaloupe elevates salsa to bougie level, even downright sexy.
You get my gist.
How Do You Make Cantaloupe Salsa?
Now, it’s not a traditional salsa as far as its tomato base. I’m a huge lover of salsa verde, so I incorporated both tomatillos and tomatoes in this salsa.
It actually has more tomatillos than red tomatoes, but that’s my personal preference. I LOVE the taste of tomatillos; they’re a little tart and give salsa verde its signature flavor. They work with the cantaloupe because the tomatillo flavor balances the sweetness perfectly.
If you’re new to the tomatillo world, just try it out.
For the heat, I chose serrano peppers in place of the traditional jalapenos because as much as I love jalapenos, I like the flavor of serrano better with melon in this salsa.
What Are Some Serving Suggestions For Cantaloupe Salsa?
This cantaloupe salsa is downright dangerously addictive. It’s so good on tacos – any tacos.
I had this on shredded beef tacos I made recently, they’re great on fish tacos, chicken tacos, tostadas and taco salads.
Speaking of taco salads, I made a base for typical ranch dressing and mixed a couple of spoonfuls of this salsa with it and it made a perfect dressing for taco salad!
I spooned this over grilled chicken with some quinoa, and I even marinated flank steak in it.
Needless to say, this salsa made its way around my fridge and is probably the most utilized salsa I’ve ever made.
What are some Variations of Cantaloupe Salsa?
Variations on Cantaloupe Salsa can include omitting the tomatillos and adding more tomatoes, swapping the serranos for jalapenos or habaneros or even bell pepper if heat isn’t your thing.
You could also add honeydew melon or watermelon, or both for a super seasonal salsa. Black beans and shoepeg corn would make a hearty version perfect for nachos.
Add some chopped peanuts and diced mango for a Thai version, or add diced cucumber and crushed nori for a salsa take on sushi.
Pro Tip – If you happen to have a Mexican grocery store near you, check out their produce. We have one here that’s pretty big, and they have a gigantic produce section that’s basically a big farmer’s market.
They only buy produce from local farms that are within 30 miles of the store, and they are much less expensive than grocery stores. The variety is unlike anything you’ll find at a chain grocery store.
They sell everything you could imagine, including things I’ve never seen before. This one even sells Mexican pottery and tortilla presses, and it has a restaurant in the back that has a Mexican buffet for lunch.
Here’s your printable –
Cantaloupe Salsa
A fresh, unique take on traditional salsa that's ready for sunny days and memorable meals.
Ingredients
- 1/2 cantaloupe, peeled and diced
- 6-8 tomatillos, husks removed, diced
- 1 cup grape tomatoes, diced
- 1/4 red onion*, diced
- 2 serrano peppers*, seeded and chopped fine
- 1 clove garlic, minced
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tbsp white vinegar
- 1 tsp salt, more to taste
Instructions
- Combine all ingredients.
- Taste and adjust flavors as necessary.
- Chill in fridge for at least one hour to one day before serving. The longer it sits in the fridge, the better it will be.
Notes
*Red onion sizes vary; if it's a small onion you may want a little more than 1/4. Taste and adjust.
*You may want more or less serrano peppers depending on your heat preference. With serranos, a little goes a long way.
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