Canteloupe Salsa

Recipe

Preparation

Dice canteloupe flesh (discarding rind and seeds). Dice the bell pepper. Mix. (Could be processed in food processor if you are careful not to overdo it).
(Scrub lime clean, remove zest, put in baggie in freezer for future use.)
Add the juice of one lime to melon mixture (I find that the simple wooden lemon reamers work best for juicing -- Simple, easy to clean, remove more of the juice than any other method I've tried). Add rice vinegar.
Crush tepin chiles (I spin them in my coffee grinder, which is reserved for spices). Add to salsa. If you can't find tepin chiles, you could use one hot thai chile or even a fresh jalepeno. The jalepeno will add some nice green to the yellow-orange salsa.
Salt and pepper to taste. Best if allowed to sit in refrigerator for several hours for flavors to blend. Add chopped cilantro or mint.

Ingredients

1 canteloupe
1 yellow bell pepper
juice from 1 lime
1 t rice vinegar
6 dried tepin chiles
salt and fresh ground pepper to taste

Love Making Tips - Side dish | Salsas [1]

Posted by: n\a | Rating: 0.00