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 

Harold Moore

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Abby Hocking / Food & Wine

Recipe Summary

active:
10 mins
total:
30 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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