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Not every recipe in Grandma's Cookbook is an antique. I found this recipe on a bunch of Mr. Champ Cilantro packed by Pardi Produce, Inc., in Edinburg, Texas. If you can get past the unusual combination of ingredients, you will find it to be excellent. Serve it with grilled chicken, fish or steaks.

• 1/2 large ripe cantaloupe
• 3/4 cup red bell pepper, finely diced
• 1/4 cup fresh cilantro, finely chopped
• 3 tablespoons green onions (white and green part), finely chopped
• juice of one lime
• pinch of salt
• red pepper flakes, to taste

Peel cantaloupe and remove seeds. Chop cantaloupe into very small dice and put into a bowl. Add diced red pepper, chopped cilantro, scallions and lime juice. Stir. Add salt and crushed red pepper flakes. Chill. Makes about 4 servings.

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Note: This salsa is best if served at room temperature.



For more salsa recipes, see:

• Salsa Time - Salsa recipes by John Raven
• Tex-Mex Salsa
• Fresh Tomato Salsa
• Rojo Salsa
• Smoky Tomatillo Salsa