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Salsa Carnaval




Source of Recipe


Internet


List of Ingredients




1 cup ripe cantaloupe cut into 1/4-inch dice
1 cup seeded, ripe watermelon cut into 1/4-inch dice
1 cup peeled and seeded cucumber, cut into 1/4-inch dice
1/3 cup red onion, finely chopped
4 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1 tsp jalapeno pepper, seeded and minced (or to taste)
2 TBS fresh lime juice
2 TBS flat-leaf Italian parsley, coarsely chopped

Recipe



Mix the ingredients in a bowl and let the flavors meld for at least an hour. Salsa is best fresh, but will keep for two days if refrigerated.
Drain excess liquid before serving.
Makes four cups of dip. Also a great condiment for salmon.