This marvelous, sweet salsa is a bit of work to create but is well worth the effort. The pieces of melon and peppers should be cut in extremely small (1/16″!) squares, using a sharp chef’s knife for good definition. (When you visit us, ask for a lesson…this is best demonstrated in person.) This extraordinary relish is fabulous just scooped onto tortilla chips, but is a veritable work of art when served with black bean quesadillas on the hors d’oeuvre table! We also serve it as a breakfast garnish.
1 firm cantaloupe melon, cut from the rind
1 firm honeydew melon, cut from the rind
1 green pepper, seeded
1 red pepper, seeded
1/4 cup fresh cilantro (also called coriander) minced
juice of two fresh limes (don’t ever use bottled lime juice!)
Cut the melons and peppers into very small but definable squares, working on a large cutting board. Combine and let sit 2-3 hours before serving.
This salsa keeps 3 days in the refrigerator but is best when most fresh.