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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

 

 

 


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