Minted Cantaloupe Jicama Salsa

By BobLongo

Ingredients

• 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

Preparation

Step 1

6 servings

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.