Recipe: Rocky Ford Melon Salsa

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Rocky Ford Melon Salsa

Excellent topping for grilled chicken breasts or a white fish (such as halibut). This recipe can be adapted to your liking. Serves six.

  • 1 small Rocky Ford melon of your choice 
  • 1 bunch of fresh cilantro 
  • 1 small red onion
  • 2 limes 
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Pueblo chile, roasted and chopped
  • Salt and black pepper to taste
  • Peel and finely dice your melon. Pieces should be roughly thumbnail-sized. Add to a medium bowl. 
  • Finely chop cilantro to yield ¼ cup and add to your bowl. Set aside the rest for garnish.
  • Finely dice the red onion and add to the bowl. 
  • Add the zest of one of your limes and the juice from both to your bowl. 
  • Add in olive oil and chile. 
  • Toss all the ingredients. Sample and season with salt and pepper to your liking. 
  • Serve at room temperature or cold. Use a few extra cilantro sprigs to garnish. 

Melon tip: if you use a watermelon, consider adding in some chopped-up briny cheese, such as feta or grilled halloumi.