Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 2 1/4 cups.
1 jalapeño chile, seeded and stemmed
1 shallot
1 scallion, sliced into quarters
½ green bell pepper, diced
⅓ cup cilantro leaves
1 tablespoon mint leaves
2 tablespoons lime juice
½ cantaloupe, peeled, seeded, and chopped into chunks
⅛ teaspoon salt
In a food processor, combine all the ingredients except cantaloupe and salt. Process until finely chopped. Add cantaloupe and process until cantaloupe is coarsely chopped. (Do not purée.) Add salt and more lime juice if needed to taste.
Just before serving, drain off excess liquid.