Cantaloupe Salsa

Ingredients:

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 (to use dried chiles, rehydrate in hot water first)
1 Tbsp. fresh cilantro, finely chopped
1/4 tsp. ground cinnamon
1 tsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. lime juice
2 Tbsp. orange juice
1 Tbsp. gold tequila

Instructions:

Put all of the ingredients in a medium bowl and lightly mix them together. Refrigerate the salsa for 1 hour so that the flavors can blend, then serve with tortilla chips.

Recipe from “Crazy for Chipotle” by Lynn Nusom, ISBN: 0-87358-861-4.