| Level: | Easy |
| Total: | 1 hr 32 min |
| Prep: | 15 min |
| Inactive: | 1 hr 15 min |
| Cook: | 2 min |
| Yield: | 24 servings |
| Level: | Easy |
| Total: | 1 hr 32 min |
| Prep: | 15 min |
| Inactive: | 1 hr 15 min |
| Cook: | 2 min |
| Yield: | 24 servings |
Ingredients
- 2 tablespoons canola oil
- 1 cup zucchini, small diced
- 1 cup yellow squash, small diced
- 1/2 cup yellow bell pepper, small diced
- 1/4 cup red bell pepper, small diced
- 1/4 cup sugar substitute (recommended: Splenda)
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 cup cantaloupe, small diced
Instructions
- Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.
Nutrition Facts
| Calories | 17 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Carbohydrates | 1 grams |
| Calories | 17 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Carbohydrates | 1 grams |
Reviews
Earlier this year we planted a summer squash and zuchinni; both plants are healthy and big producers. So much so that we have an over abundant supply of both. So, while looking for more ways to utilize this growing resource, I came across this recipe and it piqued my interest.
Made the salsa a few weeks ago and took it with us on a wine tasting vacation with another couple. Brought it out on the first night to everyones delight. In no time it was gone, so I made another batch, only this time doubled it. Aside from the usual musings heard like “Mmmmm, delicious” and “I love this” and “Where did you get this” I also heard “I think you’ve stumbled to something here” and “This just became my favorite salsa”
A winner, through and through. Thank you, Food Network for all your help. Now, I’m off to make another batch.
I like the contrast of the pepper and cantaloupe. (My dad’s personal favorite: cantaloupe w/pepper) This would also be great on toast in the morning.
this is a great salsa! I made it with about 1/3 c of regular sugar instead of sugar substitute. It was great. I mdae this with Rachel Ray’s Black Bean and Butternut Squash Tacos! Huge hit!!
I made this to go with grilled salmon on a very hot day. It was perfect. Just as good, if not better, the next day. It’s going to be a new veggie staple in our house.
I thought this was a great recipe. The sweet and the crunchy really do go well with anything spicy.
Fools your tummy into thinking it is an authentic salsa
The sweet and crunchy taste was just perfect with the spicy seasonings of the Jamaican Jerk Pork. I’ll definetly make this again.
We were having company over unexpectedly so I doubled recipe but cut down on Splenda (4 packets)and used a little Chinese chili paste (1/4 tsp). Rolled up some deli ham (next time I’ll try procsiutto) and placed on a platter w/ soy crackers. Viola! low carb and the guests didn’t even know it!