A refreshing no-cook appetizer, easy for kids to help prepare.
Most ingredients are easily found at your local supermarket, farmers market or the NYBG Family Garden.
Knives and cutting boards
Chip and dip platter
Ingredients: Wash all ingredients before use.
~ 1 large cucumber, chopped and diced
~ 3 Roma tomatoes, halved, seeded, and very coarsely chopped
~ ½ small red onion, diced
~ ¼ small cantaloupe, seeded, peeled and cut up, diced
~ 1 Gravenstein or pink lady apple, cored and cut up, diced
~ ½ medium green sweet pepper, seeded and cut up, diced
~ 1 or 2 fresh jalapeno chili peppers (can substitute another pepper type), seeded and cut up*
~ 1 tablespoon sugar
~ 1 tablespoon lime juice
~ ¼ teaspoon salt
~ ¼ teaspoon ground cumin
~ Tortilla chips
Makes 3 cups of salsa; use either 1-2 additional pieces or larger sized ingredients for larger batches.
In a food processor bowl combine tomatoes, onion, cantaloupe, apple, green sweet pepper, jalapeno pepper, sugar, lime juice, salt, and cumin. Cover and pulse until chopped. (Or coarsely chop with a knife.) Cover and chill for 1-6 hours before serving. Stir well before serving. Serve with chips.
*Chile Pepper Safety: Because hot chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chili peppers, wear plastic or rubber gloves.
If your bear hands do touch the chili peppers, wash your hands with soap and water.