I was running short on time when I received my most recent CSA (Community Supported Agriculture) box from Pekarek’s Produce.
I decided to see if I could use almost all the produce in just one recipe as I was leaving town in a few days. I almost succeeded except for the eggplant and there was only so much of the habanero peppers and onion I could include in one salsa recipe.
It turned out a lovely yellow color. Here is how I made it ….
YUMMY YELLOW SALSA
It’s not necessary to use exact amounts in this recipe … experiment. For example, you may want to use more … or less … habanero pepper.
- 1/2 medium or 1 small cantaloupe, cut into approximately 1/2 inch chunks
- 3 husked and washed ears of sweet corn with silk removed (pat dry with a clean towel or paper towels)
- 1/2 small habanero pepper, seeded and finely diced
- 2 tablespoon finely chopped yellow onion
- 2 tablespoons chopped parsley or cilantro
- Juice of 1 lime
- Combine all the ingredients except the lime juice.
- Sprinkle the lime juice over the combined ingredients and mix in.
- Refrigerate for about 1 hour before serving to let the flavors meld together.
- If you’ve never eaten habanero peppers, go easy on them the first time. They’re one of the hotter peppers. You may want to start with just a tablespoon or so, then taste and go from there.
- I still had some cantaloupe, onion and habanero peppers left as I was about to leave town. I used these easy directions to freeze the onions and used a somewhat similar method to freeze the peppers. I still had half a melon left; but this fresh-from-the-farm melon was so tasty I simply cut it into wedges and served “as is.”
Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org