Fiery Fruit-and-Peanut Salsa

• 1/4 cup dry roasted peanuts, coarsely chopped
• 3 cloves garlic, mined
• 1 tablespoon brown sugar
• 1/4 cup Thai fish sauce (see note below)
• 2 1/2 teaspoons grated lime zest
• 1/4 cup fresh lime juice
• 1 jalapeno pepper, seeded, deveined and minced
• 1/2 cup minced fresh cilantro
• 1 1/2 cups honeydew melon, peeled, seeded and cut into 1/4-inch dice
• 1 1/2 cups cantaloupe, peeled, seeded and cut into 1/4-inch dice
• 1/2 cup coarsely chopped Italian parsley

1. Preheat the oven to 350 degrees.
2. Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes.
3. Set aside to cool.
4. Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalpeno and cilantro in a large glass or ceramic bowl.
5. Add the peanuts, melon, cantaloupe and parsley.
6. Toss well.
7. Cover and refrigerate for a least 1 hour before serving.

peanuts, garlic, brown sugar, fish sauce, lime zest, lime juice, pepper, fresh cilantro, honeydew melon, cantaloupe, italian parsley

Taken from cooking.nytimes.com/recipes/8733 (may not work)