| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsa |
6 |
Servings |
INGREDIENTS
| 1 |
|
Ripe cantaloupe |
| 1/2 |
|
Sweet red pepper, seeded |
| 2 |
|
Serrano chiles |
| 2 |
tb |
Finely chopped cilantro |
| 1 |
tb |
Unseasoned rice vinegar |
| 1 |
|
Juice of one lime |
| 1/4 |
c |
Sugar to taste |
INSTRUCTIONS
Finely chop all, mix and let sit at least 30 minutes before serving. Melon
Salsa should be eaten the same day it is made. In all of the recipes,
jalapenos can be used if you can't find serranos. Mark Miller calls for
rinsing the onion with hot water in a strainer before adding it to the
salsa.
Posted to MC-Recipe Digest V1 #520 by Nancy Berry <nlberry@prodigy.net> on
Mar 17, 1997
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