Yield: 2 cups
|4 cups||Cantaloupe, peeled or orange-fleshed honeydew|
|3 \N||Shallots, chopped|
|1 \N||Scotch Bonnet chile seeded and chopped|
|2½ tablespoon||White wine vinegar|
In a medium nonreactive saucepan, combine the cantaloupe, shallots, chile and sugar. Boil over high heat until most of the liquid has evaporated, about 8 minutes. Transfer to a blender and add the white wine vinegar and salt. Blend until smooth. Let cool, then refrigerate in a glass jar for up to 2 weeks.
Use to brush on pork ribs, chicken and vegetables before grilling or roasting, or serve as a condiment at the table.
Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95