Cantaloupe Salsa.

Sourced from Smitten. Very simple, though I had to use dried basil instead fresh (or cilantro). It ended up with kind of a herbal but stale flavor and fresh would have been way better. It was an interesting taste experience with an herbed heat from the basil and chiles that give way to tartness from the lime which naturally eases into sweetness from the red onion and cantaloupe.

Chilaquiles.

Sourced from Elise. Fried tortillas and then refried in salsa. Sweet.

Fresh Salsa.

I also got this from Simply Recipes. Quick rundown:

• Can of diced tomatoes
• Cilantro
• Olive oil
• Red wine vinegar
• Garlic
• Chiles
• Oregano
• Green onions (which i actually didn't end up using because they had gone bad)
• Salt and pepper

Basically, mix it all in. Since the canned tomatoes are 28 oz probably, use half, add half the other stuffs, and mix; repeat with the other half.

This ends up making about a quart. Cheaper by volume in the long run than buying store salsa, I think. And better and fresher tasting too. The oregano and cilantro make for a nice herb-y taste. I used a lot of pepper on my second batch and instead of two cans of chiles, I used a 10 oz can of jalapeno salsa. Not quite what I was looking for but it sort of got the job done. Next time, I may use fresh chiles. Also, I liked a little more vinegar than Simply Recipes suggested.