Abby Hocking / Food & Wine
Active Time
10 MIN
Total Time
30 MIN
Yield
Serves :

Chef Harold Moore adds floral, juicy cantaloupe and crunchy cucumber to his classic pico de gallo. It’s the perfect topping for grilled fish tacos. Slideshow: More Salsa Recipes

How to Make It

Step

In a large bowl, combine the all of the ingredients and season with salt and pepper. Let sit for 15 minutes before serving.

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