Makes approximately 3 cups
Several years ago we spent a couple of months house-sitting a lovely casita in West Hollywood. One afternoon we were shopping in a local supermarket and drew a small crowd. I was pushing in the stem ends of the cantaloupes and sniffing them to see which was the ripest. Even in the casual ambiance of southern California, people were fascinated by my unscientific process of selecting the best melon. But believe me—it works!
1 medium cantaloupe, peeled, seeded, and diced
1/2 medium red onion, diced
1 green bell pepper, seeded and diced
2 chipotles in adobo sauce, rinsed and finely diced
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon gold tequila
Put all of the ingredients in a medium bowl and lightly mix. Refrigerate for 1 hour so that the flavors can blend. Serve with tortilla chips.
Crazy for Chipotle
by Lynn Nusom
104 pp., 20 color photos
Recipe reprinted by permission.
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