Kiwano Salsa Verde

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This salsa verde is different from any that you have tasted before. It’s comprised of a variety of roasted vegetables, and one surprise ingredient: the Kiwano horned melon. If you’re unfamiliar with this fruit, you’re not alone. Once it was only grown in New Zealand, but now it is also grown in California, and made available by Melissa’s Produce.

They are seedy and mild in flavor with a taste of cucumber, melon, and lime. It will add a brightness to your salsa verde that will have your guests wondering why yours tastes so much better than theirs. You can introduce them to this colorful and spiky melon by using the scooped out halves as serving dishes. Turn something ordinary into extraordinary.

Kiwano Salsa Verde

2 lbs. Melissa’s tomatillos, husked
2 Melissa’s shallots, peeled
1 large Melissa’s jalapeño
3 cloves garlic
1 small bunch cilantro
Pulp from 1 Melissa’s Kiwano Melon
½ - 1 t. cumin
Salt and pepper to taste

Turn the broiler on in your oven and move the rack as high as it will go while you prepare your ingredients. Line a jelly roll pan with aluminum foil. Place husked tomatillos, shallots, jalapeño, and garlic onto the pan, and roast until charred, turning vegetables to be sure they are charred evenly.

Place roasted vegetables, all remaining ingredients, and pan juices into the work bowl of a food processor, and pulse until saucy. Taste for seasoning adding more salt, pepper, and cumin, if desired.