Melon salsa


1 ripe cantaloupe
1/2 sweet red pepper, seeded
2 serrano chiles
2 tbsp finely chopped cilantro
1 tbsp unseasoned rice vinegar
juice of one lime
sugar to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely chop all, mix and let sit at least 30 minutes before serving. Melon salsa should be eaten the same day it is made.

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  1. My signature dish is stir-fry noodles with spices. Why? Practise, from all the scraps my housemate has left over from his dishes. Its relatively simple to just check them all into a wok with some soy sauce, indian spice mix (unknown mix, shopkeeper won't tell me) and a hint of coriander with a fat handful of hokkien noodles fryed to a slight burnt cocenstsniy. Its essentially Leftovers Stir-fried and that doesn't stop my mates coming over to get some free food. Amazing how the original leftovers weren't that popular in the first place.

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