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2 c Seeded watermelon; diced
1 c Honeydew melon; diced
1 c Jicama; peeled and diced
1 Anaheim or New Mexico green chile; roast, peel, & chop
1 tb Fresh lime juice
2 tb Fresh chopped cilantro
Mix all the ingredients together and refrigerate for I hour before serving.
This salsa will not keep well for more than a day
Yield: Approx. 3 cups
Serving Ideas : Serve with baked salmon or sauteed shrimp.
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