Preparation:
Dice cantaloupe flesh (discarding rind and seeds). Dice the bell pepper. Mix.
Add juice of one lime to the mixture. Add rice vinegar. Crush tepin chilies
(You
can spin them in a coffee grinder reserved for spices -- works really
well!) and
add to salsa. [NOTE: If you can't find tepin chilies, you could use one hot
Thai
chili (seeds removed) or even a fresh jalapeno.] Add salt and pepper to
taste.
Best if allowed to sit in the refrigerator for a few hours for flavor to
blend. Serves
6. (I also add a little chopped fresh cilantro or mint if I have some on
hand |
