The Call of the Cool Cantaloupe Salsa

Driving home at sunset, with the sun roof still down, a warm breeze nuzzling our sleeveless arms, we, the Tadka twosome, wrap ourselves in the comfort of the farm finds of the day. About a dozen tender corns, snug in their hairy husks, straw yellow deepening to light green, supple along the body, papery at the tips, tumbling about in the brown paper bag in the trunk..with crisp and colorful peppers, sharp, firm and shiny..a few mesh-rinded melons, ready to ripen in a day or two..and a bunch of lemons, juicy, tart and embodying the spirit of summer itself. Atleast three of them strong contenders for a salad, perhaps. We allow that thought to linger on, going over the word s-a-l and stop of a sudden. There’s something else they’ll be good for – s-a-l-s-a. As we replay it in our heads, our senses come awash with a cluster of colors and flavors..skirring past the crunchy texture of the peppers and the sweet, musk-fragranced bites of melon. We wait for the melons to ripen, and without further ado, stir up a Cool Cantaloupe Salsa..in an attempt to frame that savory sensation for posterity.

Cantaloupe Salsa

1 Cup finely chopped cantaloupe
1/2 Red pepper, finely minced
1 Small White onion, finely minced
1/2 Jalapeno, minced
A bunch of mint leaves, chopped
The juice of 1/2 a lime
A dash each of rock salt and pepper powder

Mix all of the above in a bowl and serve fresh with Naan Crisps or any chips of your choice.

We’re linking up this salsa to Melt in your Mouth Mondays, My Meatless Mondays &  Tasty Tuesdays

   

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