• 4 cups bite-size chunks cantaloupe
  • 2 (14.5 ounce) cans diced petite-cut tomatoes
  • ½red onion, diced
  • ½ cup chopped fresh cilantro
  • ½yellow bell pepper, diced
  • 4jalapeno peppers, diced
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil, or to taste
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Mix cantaloupe, tomatoes, red onion, cilantro, yellow bell pepper, jalapeno peppers, lemon juice, lime juice, and garlic together in a bowl. Add enough olive oil to moisten the salsa; season with salt and pepper. Refrigerate until chilled and flavors have combined, 1 to 2 hours.


  • Cook's Note:

    Green bell pepper can be substituted for yellow bell pepper if desired.

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