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1 1/2 c Cantelope; RIPE or other melon; cubed
2 tb Fresh lime juice
1 tb Lime zest; juilliened
1/4 c Scallions; tops included chopped
4 tb Fresh cilantro; chopped
2 tb Fresh ginger; minced and peeled
1/2 Jalopeno; or other hot chili pepper, seeded & minced
1 tb Peanut oil
Mix all the ingredients together in a small bowl and taste carefully
for the balance of seasonings, adjusting as needed. Let the flavors
mellow fo about hanl an hour before serving. This salsa canb e kept
for a day but i is best served soon after it is made. Makes 2 cups.
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