Category : Snacks & Hor d'oeuvres
Author : Marty
Hits : 4787
Date : 04/09/2009
2 jalapeno peppers2 stalks of green onions, ends trimmed1 lb Santa Claus melon, diced into ¼ inch cubes5 oz yellow pear tomatoes, halved5 oz cherry tomatoes, halved4 oz red onion, peeled and chopped1 lemon2 tbsp extra virgin olive oil1/2 cup chopped cilantro
On a preheated grill, place the peppers and green onion and grill for 2-3 minutes, turning constantly. Discard stems and seeds from the jalapeno and mince finely, then place in a medium size mixing bowl. Chop green onions and add to the jalapeno. Add diced melon, tomatoes and onion, then add the juice of the lemo, olive oil and cilantro and season with salt and pepper to taste. Let sit at room temperature for about half an hour to let flavors develop.
Broccoli is available year-round from California, and available from Washington from June through October.
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