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    Cantaloupe Salsa


    Source of Recipe


    Aunt Saunny

    1 (2 pound) ripe cantaloupe
    1/2 sweet red bell pepper, seeded
    2 serrano chiles, finely minced
    2 tablespoons finely-chopped cilantro
    1 tablespoon unseasoned rice vinegar
    Juice of 1 Mexican lime
    Sugar, to taste

    Cut cantaloupe and red pepper into 1/4-inch cubes. Combine with chiles, cilantro, vinegar, and lime juice. Add sugar, if necessary. Let sit for 30 minutes in the refrigerator before serving. Use it the same day it is made.
 

 

 

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