Mix things up at your Labor Day barbecue with this refreshing cantaloupe salsa, brought to you in partnership with Food Should Taste Good!
The other night, we decided to try a new-to-us Mexican place for dinner. The menu was incredible – we had fried oysters with habanero glaze, cornmeal-crusted avocado tacos, and the most amazing pinto beans I’ve ever tasted. I didn’t have the opportunity to try it, but I was also really intrigued by the cantaloupe gazpacho that they were serving that night.
I went home full of inspiration and whipped up this cantaloupe salsa a few nights later. I love the way the sweet, juicy melon paired with spicy serrano peppers and sharp red onion.
I paired the cantaloupe salsa with Food Should Taste Good‘s Multigrain Tortilla Chips – their earthy, nutty flavor balances out the sweet flavors in the salsa really nicely.
Food Should Taste Good and I share a similar philosophy: that food tastes best when it’s made from wholesome, real ingredients. I’ve been a huge fan of their products for years, but I almost always stick with their Blue Corn Chips. I obviously need to branch out more, because they recently sent me a few other flavors to experiment with and I’m loving the multigrain chips. They’re made with flax, sunflower, and sesame seeds and remind me of a cross between tortilla chips and crackers. They’re amazing with classics like cheese dip and guacamole, but I also love them with Asian-inspired flavors like soy-wasabi spread.
All of their chips are non-GMO, kosher, and certified gluten free. Many of them, the multigrain included, are also certified vegan and low-sodium. Since they fit into so many specialized diets, they’re definitely great to have on hand at all of your summertime gatherings! Be sure to check out their page for more great recipes.
- 1 small cantaloupe
- 1 seedless cucumber
- 1 red onion
- 1-2 serrano chile peppers
- 1/4 cup fresh cilantro
- 2 limes, juiced
- sea salt
- Remove and discard the cantaloupe seeds. Cut the cantaloupe, cucumber, and onion into a 1/4-inch dice. Mince the serrano pepper and chop the cilantro.
- Add the vegetables and cilantro to a large mixing bowl and toss to combine. Mix in the lime juice. Season with salt.