Cantaloupe Salsa 1 (2 pound) ripe cantaloupe 1/2 sweet red bell pepper, seeded 2 serrano chiles, finely minced 2 tablespoons finely-chopped cilantro 1 tablespoon unseasoned rice vinegar Juice of 1 Mexican lime Sugar, to taste
Cut cantaloupe and red pepper into 1/4-inch cubes. Combine with chiles, cilantro, vinegar, and lime juice. Add sugar, if necessary. Let sit for 30 minutes in the refrigerator before serving. Use it the same day it is made.