Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 4 cups | Cantaloupe, peeled or orange-fleshed honeydew |
| 3 \N | Shallots, chopped |
| 1 \N | Scotch Bonnet chile seeded and chopped |
| 2 tablespoons | Sugar |
| 2½ tablespoon | White wine vinegar |
| ¾ teaspoon | Salt |
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