Ingredients Jump to Instructions ↓

  1. 2 Cups 1 1/2 cups 355ml Antelope - ripe or other Cubed

  2. 2 tablespoons 30ml Fresh lime juice

  3. 1 tablespoon 15ml Lime zest - julienne

  4. 1/4 cup 59ml Scallions - tops included

  5. 4 tablespoons 60ml Fresh cilantro - chopped

  6. 2 tablespoons 30ml Fresh ginger - minced and 1/2 Jalapeno - or other hot chili Seeded and minced

  7. 1 tablespoon 15ml Peanut oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix all the ingredients together in a small bowl and taste carefully for the balance of seasonings, adjusting as needed. Let the flavors mellow for about half an hour before serving. This salsa can be kept for a day but it is best served soon after it is made.


Send feedback