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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sophia
Servings: 8
1 medium cantaloupe or muskmelon, cleaned and diced
2 serrano chiles, seeds and ribs removed, cut into small dice
1 tablespoon extra-virgin olive oil
1 medium red onion, cut into small dice
½ teaspoon vanilla extract
2 teaspoons sugar, optional
1 pinch salt
1 fresh lime, juiced
several sprigs cilantro, chopped
In a mixing bowl, combine the melon and serranos; set aside.
Using a small sauté pan, heat oil for a minute over medium heat and add the onion. Sauté for 1 to 2 minutes — do not let brown — and remove from heat.
Immediately sprinkle with sugar, vanilla and salt and squeeze the lime over the mixture. Stir to combine and allow to cool. Pour onion mixture over melon and add cilantro, stirring well to combine.
Serve chilled, or at room temperature.