As a vegetarian, I like this salsa on top of veggie burgers, and pescetarians have told me they enjoy it over grilled fish. It's good served with tortilla chips, too. The recipe is from Crazy for Chipotle by Lynn Nusom (Northland Publishing 2004).
Makes about 3 cups
1 medium, ripe cantaloupe, peeled, seeded and diced
1/2 medium red onion, diced
1 green bell pepper, seeded and diced
2 chipotles in adobo sauce, rinsed and finely diced
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon gold tequila
Put all of the ingredients in a medium bowl and lightly mix. Refrigerate for 1 hour before serving, so that the flavors can blend.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))