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.
Ingredients
- ¼ cup dry-roasted, unsalted peanuts, coarsely chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon brown sugar
- ¼ cup Thai fish sauce, available at specialty stores
- 2 tablespoons grated lime rind
- ¼ cup fresh lime juice
- 1 medium fresh jalapeno pepper, seeded, deveined and minced
- ½ cup fresh coriander leaves, minced
- 1 ½ cups honeydew melon, peeled, seeded, cut in 1/4-inch cubes
- 1 ½ cups cantaloupe, peeled, seeded, cut in 1/4-inch cubes
- 1 cup coarsely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
131 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 4 grams protein; 1428 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- 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.
- 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.
Dining and Cooking