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Melon Salsa


3 1/3 cups honeydew, diced
3/4 cup chopped peanuts
1 to 4 fresh red and green Thai chiles, minced
3/4 cup fresh mint leaves, chopped
1 teaspoon fresh rosemary, minced
1 teaspoon salt

Combine all ingredients. Chill.

Serve as a condiment for tortillas, corn bread, fish or chicken.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.