Watermelon Salsa

Categories: None
Yield: 1 servings

2 c Seeded watermelon; diced
1 c Honeydew melon; diced
1 c Jicama; peeled and diced
1 Anaheim or New Mexico green
-chile; roast, peel, & chop
1 tb Fresh lime juice
2 tb Fresh chopped cilantro

Mix all the ingredients together and refrigerate for I hour before serving.
This salsa will not keep well for more than a day

Yield: Approx. 3 cups

Serving Ideas : Serve with baked salmon or sauteed shrimp.

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves"
on Jun 28, 1999,
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