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1 Ripe cantaloupe
1/2 Sweet red pepper, seeded
2 Serrano chiles
2 tb Finely chopped cilantro
1 tb Unseasoned rice vinegar
1 Juice of one lime
1/4 c Sugar to taste
Finely chop all, mix and let sit at least 30 minutes before serving.
Melon Salsa should be eaten the same day it is made. In all of the
recipes, jalapenos can be used if you can't find serranos. Mark
Miller calls for rinsing the onion with hot water in a strainer
before adding it to the salsa.
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