Minted Cantaloupe Jicama Salsa
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 ripe cantaloupe, cut into 1-inch cubes
- 1 cup peeled and cubed jicama (V2-inch cubes)
- 2 scallions, thinly sliced white and green portion
- 1 red Serrano pepper, seeded and minced
Combine all the ingredients (including cantaloupe and jicama) in a medium sized bowl. Taste for seasoning, adding more lime juice, salt or hot pepper (such as cayenne) for extra heat.
Alternatives: Scallions may be replaced by red or yellow onion. Serrano pepper may be replaced by other fresh hot peppers, but consider color contrasts of alternate ingredients. 1-2 tablespoons extra virgin olive oil may be added if desired.