FIRE AND ICE MELON SALSA

Ingredients Weight Measure
Large pineapple, peeled, cored and cut in 1/2" cubes 12 ea.
Granulated sugar 3 qts.
Chopped fresh mint 1-1/2 cups
Apple cider vinegar 1-1/2 qts.
TABASCO® brand Green Jalapeño Pepper Sauce 36 oz.
Cantaloupe, peeled, seeded and cut in 1/2" cubes 6 ea.
Honeydew melon, peeled, seeded and cut in 1/2" cubes 6 ea.

Method

  1. Place pineapple, sugar, mint and vinegar in a saucepan and bring to a boil. Boil 5 minutes and reduce to low. Simmer 15 to 20 minutes or until mixture thickens into a syrup. Add TABASCO® Green Jalapeño Pepper Sauce and simmer 5 minutes.
  2. Remove from heat, add melons and mix thoroughly. Refrigerate at least 4 hours before serving.

Yield: 4-1/2 gallons