Fiery Melon And Peanut Salsa

Name: Fiery Melon And Peanut Salsa
Total time: 3 d 1 h 15 min
Yield: Four servings
Ingredients: 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

By Molly O'Neill

Total Time: 15 minutes, plus 3 days and 1 hour's refrigeration
Rating: (0)
Comments: Read comments

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.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

¼cup dry-roasted, unsalted peanuts, coarsely chopped
3cloves garlic, peeled and minced
1tablespoon brown sugar
¼cup Thai fish sauce, available at specialty stores
2tablespoons grated lime rind
¼cup fresh lime juice
1medium fresh jalapeno pepper, seeded, deveined and minced
½cup fresh coriander leaves, minced
1½cups honeydew melon, peeled, seeded, cut in ¼-inch cubes
1½cups cantaloupe, peeled, seeded, cut in ¼-inch cubes
1cup coarsely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

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Comments

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April3 years ago

Replaced the jalapeño with some diced red bell pepper and red pepper flakes and turned out great. Used it in some lentil and Monterey Jack tacos which was a satisfying, but with some very odd flavor clashes. Plan to do some scallop, avocado tacos next with the rest of the batch.

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