4 pounds cucumber, diced 1/4 inch (peeled)
24 ounces red bell pepper, chopped
24 ounces red onion, finely chopped
4 ounces cilantro leaves, whole, chopped fresh
72 ounces cantaloupe, 1/2-inch dice (peeled)
3/4 cup olive oil
3/4 cup fresh lime juice
3/4 cup red wine vinegar
2 teaspoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Servings: 50
1. Gently mix all ingredients being careful not to mash fruit and vegetables. Cover and refrigerate up to 6 hours.
2. Serve as a side accompaniment with chicken or fish. Keep cold, below 41°F.
Servings: 50
24 ounces red bell pepper, chopped
24 ounces red onion, finely chopped
4 ounces cilantro leaves, whole, chopped fresh
72 ounces cantaloupe, 1/2-inch dice (peeled)
3/4 cup olive oil
3/4 cup fresh lime juice
3/4 cup red wine vinegar
2 teaspoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Servings: 50
1. Gently mix all ingredients being careful not to mash fruit and vegetables. Cover and refrigerate up to 6 hours.
2. Serve as a side accompaniment with chicken or fish. Keep cold, below 41°F.
Servings: 50
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