Recipes from Mexico :: Mexican Salsas and Condiments
1 (2 pound) ripe cantaloupe
1/2 sweet red bell pepper, seeded
2 serrano chiles, finely minced
2 Tbsp. finely chopped cilantro
1 Tbsp. unseasoned rice vinegar
Juice of 1 Mexican lime
Sugar, to taste
Cut cantaloupe and red pepper into 1/4-in. cubes. Combine with chiles, cilantro, vinegar, and lime juice. Add sugar, if necessary.
Let sit for 1/2 an hour in the refrigerator before serving. Use it the same day it is made.
