Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     cantaloupe
  1                     yellow bell pepper
                        Juice from 1 lime (app. 2 Tbsp.)
  1               tsp.  rice vinegar
  6                     dried tepin chilies
                        Salt & fresh ground pepper to taste

Preparation:

Dice cantaloupe flesh (discarding rind and seeds). Dice the bell pepper. Mix. Add juice of one lime to the mixture. Add rice vinegar. Crush tepin chilies (You can spin them in a coffee grinder reserved for spices -- works really well!) and add to salsa. [NOTE: If you can't find tepin chilies, you could use one hot Thai chili (seeds removed) or even a fresh jalapeno.] Add salt and pepper to taste. Best if allowed to sit in the refrigerator for a few hours for flavor to blend. Serves 6. (I also add a little chopped fresh cilantro or mint if I have some on hand

Nutritional Information:

259 Calories (kcal); 2g Total Fat; (5% calories from fat); 6g Protein; 68g Carbohydrate; 0mg Cholesterol; 54mg Sodium