Cantaloupe Habanero Salsa

Cantaloupe Habanero Salsa ~ this unique salsa is delightful ~ I used a juicy ripe melon, lots of colorful veggies, fresh cilantro, and a super fiery habanero pepper for a powerhouse salsa that gets everybody excited!

Lately I’ve been trying to remember not to toss away labels and wrappers too quickly. The other day I bought a bunch of organic cilantro and as I was throwing away the tag I happened to see that there was a recipe for cantaloupe salsa printed on it. Lots of foods come with recipes printed on their tags, or on the underside of labels, etc., and I’ve actually found some pretty good ones that way. I had already decided on grilled tilapia for dinner, so the idea of a new kind of salsa to go with it sounded perfect.

We’re heading into salsa season, and I couldn’t be more excited. They’re so easy and they’re so healthy, but the main reason I can’t stop making them is the burst of flavor they add to everything. Not to mention that they give me an excuse to eat the leftovers with chips. I also like making salsas because I get to play with color…do I want to use a red, yellow, or orange pepper with the melon? Purple onion or green? The colors are just as important as the flavors, and they make a plate of healthy but bland fish or chicken a lot more lively.

Cantaloupes are cheap right now, which pretty much tells you they’ll be ripe and delicious, but I think lots of different melons would work here, so experiment with what you see at your market. There’s nothing more cooling than a sweet juicy melon. Nothing more fiery hot than a habanero pepper. Put the two together and you’ve got a really interesting salsa. It takes only minutes to put together, try it!

Inspired by the cilantro label, here’s my interpretation of a great melon salsa—

4.5 from 2 votes

Cantaloupe Habanero Salsa

Author Sue Moran


  • 1/2 ripe cantaloupe melon sliced and cut into a small dice
  • 1/2 habanero pepper seeded and finely diced (use a whole one if you're brave)
  • 1/4 large red onion diced
  • 1/2 medium yellow pepper diced
  • 1 handful cilantro finely chopped
  • juice of 1 lime
  • salt and fresh cracked black pepper


  • This is one salsa that I don't make in the mini processor. The melon just looks more appealing diced. Try to get everything diced into a similar size.
  • Mix everything together in a bowl and check the seasoning. Refrigerate till ready to use. Check the seasonings again just before serving, it might need salt, or more lime juice.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • I originally used a whole seeded habanero for my salsa, and it was very very hot. I cut down the amount in the recipe to half a pepper. And be sure to wash well after chopping the habanero, the hot oils are very powerful and you don’t want to accidentally rub your eye after working with one of these guys. Even the insides of my fingernails were burning!

We topped grilled tilapia with our salsa, but if I have any leftover I’m going to break open the chips.

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  • Reply
    Sam @ My Carolina Kitchen
    June 19, 2013 at 9:02 pm

    This is my kind of salsa. Love the kick of heat with the sweet fruit. You always make things look so pretty.

  • Reply
    SavoringTime in the Kitchen
    May 24, 2012 at 8:47 pm

    What a great idea for salsa! Gotta try this.

  • Reply
    May 19, 2012 at 6:48 pm

    i enjoy fruits in my salsa, and this is so frickin’ colorful, i almost can’t stand it!

  • Reply
    Sue/the view from great island
    May 19, 2012 at 3:57 pm

    Thanks all, I made it again last night and it was equally good with chips as it was on the fish. The second time around I used 1/2 the habanero and it wasn’t very spicy at all. I guess hot peppers really vary in their heat, and you can’t predict how they will be until you take that first bite.

  • Reply
    May 19, 2012 at 3:31 pm

    Beautiful pictures! I would never have thought to use melon in salsa. I’m off to find a cantaloupe!

  • Reply
    Lea Ann
    May 19, 2012 at 1:42 pm

    I have found some great little recipes hiding on the inside of can labels, jar labels, etc. I agree, I try to remember to look closely. I love this recipe! Pinning!

  • Reply
    May 19, 2012 at 1:08 pm

    I love the combo of fish and fruit salsas – it’s so summery. I would eat this meal anyday. And yes, I’ve actually found some great recipes that way, as well. I have one snipped from the middle of a “tag” that wrapped around my radicchio the other day just waiting to be made!

  • Reply
    Pencil Kitchen
    May 19, 2012 at 1:50 am

    honeydew is the one and only fruit i can’t eat. But aside from that, this will be one heck of a meal. I’m looking at those cous cous with a slight hope that I could take them out of the computer screen

  • Reply
    May 19, 2012 at 4:46 am

    That entire meal is beautiful. Kudos!

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