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Canteloupe Salsa

1 canteloupe
1 yellow bell pepper
juice from 1 lime
1 t rice vinegar
6 dried tepin chiles
salt and fresh ground pepper to taste

Dice canteloupe flesh (discarding rind and seeds). Dice the bell
pepper. Mix.

Add the juice of one lime to melon mixture. Add rice vinegar.

Grind tepin chiles. Add to salsa.

Salt and pepper to taste. Best if allowed to sit in refrigerator
for several hours for flavors to blend.

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