Southwestern Recipes
Cantaloupe Salsa
Ingredients
- 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
Instructions
- 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.