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Salsa: Cantaloupe and Honeydew Melon Salsa

Source of Recipe

Yelton Manor B&B


Recipe Introduction

"This extraordinary relish is fabulous scooped onto tortilla chips, but it is a veritable work of art when served with black bean quesadillas or grilled fish."

List of Ingredients

1 firm cantaloupe melon, cut from the rind
1 firm honeydew melon, cut from the rind
1 green pepper, seeded
1 red pepper, seeded
1/4 cup fresh cilantro (also called coriander), minced
Juice of two fresh limes



Recipe

Cut the melons and peppers into very small but definable squares. Combine with cilantro and lime juice in serving bowl and let sit 2-3 hours before serving.

This keeps 3 days in the refrigerator, but is best at its freshest.

YIELD: 6 Cups