1 1/2 c Cantelope; RIPE or other

-melon; cubed 2 tb Fresh lime juice

1 tb Lime zest; juilliened

1/4 c Scallions; tops included

-chopped 4 tb Fresh cilantro; chopped

2 tb Fresh ginger; minced and

-peeled 1/2 Jalopeno; or other hot chili

-pepper, seeded & minced 1 tb Peanut oil

Mix all the ingredients together in a small bowl and taste carefully for the balance of seasonings, adjusting as needed. Let the flavors mellow fo about hanl an hour before serving. This salsa canb e kept for a day but i is best served soon after it is made. Makes 2 cups.