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Cantaloupe Salsa
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2 cups coarsely chopped cantaloupe
2 cups coarsely chopped cherry tomatoes
1/4 cup chopped green onions
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 tablespoon diced seeded jalapeno pepper
2 tablespoons lime juice
2 tablespoons orange juice
1 to 2 teaspoons grated orange peel
1/4 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine all ingredients; toss to coat. Cover and refrigerate for
at least 30 minutes before serving.
Yield: 3 cups.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |