By Fruits & Veggies - More Matters
Category: Appetizers, Dips & Salsa
Cups of Fruits & Vegetables per Serving: 1
Cut the melon in half.
Scoop out the seeds and discard.
With a spoon, scoop out the flesh (you should have 8 to 10 cups).
In a small saucepan, heat the oil over medium-high heat.
Add the jalapeño peppers and cook, stirring, for about 3 minutes, or until soft.
Add the wine and bring to a boil. (If using hot pepper sauce, omit the oil and stir the hot sauce into the wine.)
Remove from the heat.
In a large bowl, combine the melon, wine mixture, lime juice, honey, and white pepper.
In a blender or food processor, puree the melon mixture, in batches, until very smooth.
Pour into a large bowl and stir until blended.
Cover and refrigerate at least 2 hours, or until well chilled.
Each serving provides: An excellent source of vitamin C, folate and potassium, and a good source of magnesium and fiber.