cantaloupe salsa
I wish I could tell you that I’m putting my time into more exciting things* but fact is, it’s nothing but boring stuff keeping me out of the kitchen this week: a new oven that needed installing, pipe work shutting off the water in our apartment today, more doctors appointments than any healthy person should ever require, long classes to teach us the proper diapering of a tiny baby butt, and the kind of steamy heat outside that would make it absurd to turn on the oven anyway (though I should, you know, confirm that it works, right?). Banal, right?
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cantaloupe | 1 cup diced (160g) | 53 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups diced (1/4 inch) cantaloupe (from a 2 1/4-lb piece)
- 1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
- 2 tablespoons chopped fresh basil or cilantro
- 1 (2-inch-long) fresh hot red or green chile (skip the seeds if you want to dim the heat), minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt