| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 2 | c | Seeded watermelon; diced |
| 1 | c | Honeydew melon; diced |
| 1 | c | Jicama; peeled and diced |
| 1 | Anaheim or New Mexico green chile; roast, peel, & chop | |
| 1 | tb | Fresh lime juice |
| 2 | tb | Fresh chopped cilantro |
INSTRUCTIONS
Mix all the ingredients together and refrigerate for I hour before serving. This salsa will not keep well for more than a day Yield: Approx. 3 cups Serving Ideas : Serve with baked salmon or sauteed shrimp. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 28, 1999, converted by MM_Buster v2.0l.
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