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Summer Salsa
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    Summer Salsa

  • 1 medium cantaloupe -- peel, seed, & dice
  • 1 medium honeydew melon -- peel, seed, & dice
  • 1 medium pineapple -- peel and dice
  • Juice of 3-4 limes
  • 3 yellow wax chiles -- finely diced
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Combine all the ingredients and refrigerate at least 3 hours before serving.
    Yield: Approx. 6 cups

    SERVING SUGGESTIONS: I like to serve this on a buffet where I have a lot of cold meat and sliced cheeses. It also goes well with baked or grilled chicken.

    From: The Sizzling Southwestern Cookbook by Lynn Nusom
    Posted By: Christopher E. Eaves, cea260@airmail.net
    Post Date: Mon, 28 Jun 1999

    *BACK TO FRUIT SALSA*







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