Picnic Salsa

Name: Picnic Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters chopped cantaloupe; 237 milliliters chopped peeled cucumber; 2 Tbsps minced fresh parsley; 118 milliliters chopped green bell pepper; 2 Tbsps minced seeded jalapeño pepper; 2 Tbsps fresh lemon juice; 237 milliliters chopped tomato; 237 milliliters chopped seeded watermelon

Picnic Salsa requires about 45 minutes from start to finish. One serving contains 44 calories, 1g of protein, and 0g of fat. For 58 cents per serving, you get a hor d'oeuvre that serves 4. It is a very reasonably priced recipe for fans of Mexican food. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of jalapeño pepper, cucumber, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine all ingredients in a bowl; cover and chill.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

237milliliters

chopped cantaloupe 237milliliters

chopped peeled cucumber 2Tbsps

minced fresh parsley 118milliliters

chopped green bell pepper 2Tbsps

minced seeded jalapeño pepper 2Tbsps

fresh lemon juice 237milliliters

chopped tomato 237milliliters

chopped seeded watermelon

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.