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Recipes: back


Fiery Fruit and Peanut Salsa

  • cup dry roasted peanuts, coarsely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • cup Thai fish sauce
  • 2 teaspoons grated lime zest
  • cup fresh lime juice
  • 1 jalapeno pepper, seeded, deveined and minced
  • cup minced fresh cilantro
  • 1 cups honeydew melon, peeled, seeded and cut into inch dice
  • 1 cups of cantaloupe, peeled, seeded and cut into inch dice
  • cup coarsely chopped Italian parsley

Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool. Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalapeno, and cilantro in a large glass or ceramic bowl. Add the peanuts, melon, cantaloupe, and parsley. Toss well. Cover and refrigerate for at least 1 hour before serving.

Yield: Three Cups