Recipes from the Hart
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Melon Pepper Salsa
1 red bell pepper, seeded and diced
In a large bowl, combine red bell pepper, green bell pepper, jalapeno pepper, red onion, cantaloupe, honeydew and lime juice, mixing well. Toss well with copped cilantro. Cover and chill in refrigerator for at least 1 hour before serving.
Makes 5 to 6 cups. Serve with potato or tortilla chips or as a side dish with grilled chicken, pork or fish.
Nutrition information per 1/4 cup: 13 calories, 0 protein, 0 fat, 3 grams carbohydrate, 0 fiber, 0 cholesterol, 29 milligrams sodium.
Posted on January 12, 2003
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