Secret Recipes

recipe box

Cantaloupe Salsa

  • 1 (2 lbs) ripe cantaloupe
  • 1/2 sweet red bell pepper, seeded
  • 2 serrano chiles, finely minced
  • 2 Tbsp finely-chopped cilantro
  • 1 Tbsp 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.

Servings:
2