Vianney Rodriguez

Vianney Rodriguez, the South Texas food blogger behind Sweet Life, shares a favorite new appetizer that's perfect for game day parties—or any gathering.

Are you ready for football season? I know I am! I live for football season—c’mon, Texans! We are major football fans. Major. We enjoy gathering around the big screen with familia and friends to enjoy cheering on our favorite team and of course feasting on fabulous football food. I love entertaining, so to me, the more the merrier. Bring on the fiesta, bring on the cheering, and bring on the tasty eats. Today I’m sharing a new salsa recipe to serve on game day, so invite the entire familia over and let’s watch football!

Texans love salsa, it’s practically a food group here, and is more than merely a condiment. The word “salsa” directly translates to “sauce” in Spanish—like many of Texas’s most beloved foods, salsa originated south of the border. We Texans enjoy our salsa with piping hot tortilla chips, over eggs, in our breakfast tacos, and spooned over nachos. We can’t get enough of it. Many Texans have a family salsa recipe which features a mix of ingredients and flavors. The family salsa recipe is a cherished piece of history that is passed on to family members over the years. I have three salsa recipes that are dear to my heart from my Abuelita, my mami, and my mother-in-law.

Salsa comes in many variations, but the tomato-based version reigns supreme here in Texas. Tomatoes or tomatillos, jalapenos, onion, garlic, cilantro and plenty of lime juice are traditionally used in many of the most popular salsa here. Lately Texas is stepping up its salsa game by adapting the beloved tomato based salsa to incorporate seasonal produce, and I am loving every variation hitting the table. Watermelon, grapefruit, pomegranate, pineapple and strawberry salsas hit the spot on these dog days of summer.

Today, I want to share a refreshing honeydew salsa that I whipped up for a recent girls night in. Honeydews are at their sweetest in the summer. Made with honeydew, cucumbers, red onion, serrano chiles, fresh lime juice, and cilantro, this honeydew salsa is a cinch to put together. (Add the cilantro just before serving.) I served the salsa with plenty of tortilla chips, but it's also delicious over sizzling fajitas. My sister enjoys a hefty spoonful with her shrimp tacos, and mi carnio loves to serve it with brisket nachos. You can also swap out cantaloupe for they honeydew for another fun variation.

Watch: How to Make Cast-Iron Salsa

When selecting a honeydew, look for a melon that is free of cracks or bruises. A ripe honeydew will have pale, light green, dull skin. This salsa calls for two cups of honeydew. Store the remaining honeydew in the fridge or better yet, make a double batch of salsa.

Click here for Vianney Rodriguez's Honeydew Salsa recipe

Vianney Rodriguez is an award-winning food blogger, recipe developer, and the author of Latin Twist, a collection of delicious Latin-inspired cocktails. On Sweet Life, I share my passion for good food and experiences and memories celebrated with family, through travel, entertaining, and soul-satisfying meals. Every post on Sweet Life is filled with the vibrant culture and food of South Texas. As a proud Tejana, I invite you to join me on this journey and to experience all the rich culture that Texas has to offer.