Fiery Fruit-and-Peanut Salsa

Ingredients

• ¼ cup dry roasted peanuts, coarsely chopped
• 3 cloves garlic, mined
• 1 tablespoon brown sugar
• ¼ cup Thai fish sauce (see note below)
• 2 ½ teaspoons grated lime zest
• ¼ cup fresh lime juice
• 1 jalapeno pepper, seeded, deveined and minced
• ½ cup minced fresh cilantro
• 1 ½ cups honeydew melon, peeled, seeded and cut into 1/4-inch dice
• 1 ½ cups cantaloupe, peeled, seeded and cut into 1/4-inch dice
• ½ cup coarsely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    21 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 237 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three cups

Preparation

1. Preheat the oven to 350 degrees. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
2. Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalpeno and cilantro in a large glass or ceramic bowl. Add the peanuts, melon, cantaloupe and parsley. Toss well. Cover and refrigerate for a least 1 hour before serving.

• Thai fish sauce, or nam pla, can be ordered at Kam Man, 200 Canal Street, New York, N.Y. 10013, (212)571-0330.