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Cantaloupe Habanero Salsa ~ this unique salsa is delightful ~ I used a juicy ripe melon, lots of colorful veggies, fresh cilantro, and a super fiery habanero pepper for a powerhouse salsa that gets everybody excited! Lately I’ve been trying to remember not to toss away labels and wrappers too quickly.  The other day I bought a bunch of organic cilantro and as I was throwing away the tag I happened to see that there was a recipe for cantaloupe salsa printed on it.  Lots of foods come with recipes printed on their tags, or on the underside of labels, etc., and I’ve actually found some pretty good ones that way.  I had already decided on grilled tilapia for dinner, so the idea of a new kind of salsa to go with it sounded perfect. We’re heading into salsa season, and I couldn’t be more excited.  They’re so easy and they’re so healthy, but the main reason I can’t stop making them is the burst of flavor they add to everything. Not to mention that they give me an excuse to eat the leftovers with chips.  I also like making salsas because I get to play with color…do I want …

Total time

0 minutes




  • ½ ripe cantaloupe melon, sliced and cut into a small dice
  • ½ habanero pepper, seeded and finely diced
  • ¼ large red onion (diced)
  • ½ medium yellow pepper (diced)
  • 1 handful cilantro,finely chopped
  • juice of lime
  • salt and fresh cracked black pepper


  1. This is one salsa that I don't make in the mini processor. The melon just looks more appealing diced. Try to get everything diced into a similar size.
  2. Mix everything together in a bowl and check the seasoning. Refrigerate till ready to use. Check the seasonings again just before serving, it might need salt, or more lime juice.
  3. View the recipe instructions at The View From the Great Island

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