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Recipe by: ylona
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See below ingredients and instructions of the recipe
-ELAINE RADIS BGMB90B -chopped
-MAKES 2 CUPS 4 tb Fresh cilantro; chopped
1 1/2 c Cantelope; RIPE or other 2 tb Fresh ginger; minced and
-melon; cubed -peeled
2 tb Fresh lime juice 1/2 Jalopeno; or other hot chili
1 tb Lime zest; juilliened -pepper, seeded minced
1/4 c Scallions; tops included 1 tb Peanut oil
Mix all the ingredients together in a small bowl and taste carefully
for the balance of seasonings, adjusting as needed. Let the flavors
mellow for about hanl an hour before serving. This salsa canb e kept
for a day but it is best served soon after it is made.
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