Fiery Melon And Peanut Salsa

• 1/4 cup dry-roasted, unsalted peanuts, coarsely chopped
• 3 cloves garlic, peeled and minced
• 1 tablespoon brown sugar
• 1/4 cup Thai fish sauce, available at specialty stores
• 2 tablespoons grated lime rind
• 1/4 cup fresh lime juice
• 1 medium fresh jalapeno pepper, seeded, deveined and minced
• 1/2 cup fresh coriander leaves, minced
• 1 1/2 cups honeydew melon, peeled, seeded, cut in 1/4-inch cubes
• 1 1/2 cups cantaloupe, peeled, seeded, cut in 1/4-inch cubes
• 1 cup coarsely chopped parsley

1. Preheat the oven to 350 degrees.
2. Put the peanuts on a cookie 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, grated lime rind, lime juice and coriander in a large glass or ceramic bowl.
5. Add the peanuts, honeydew, cantaloupe and parsley.
6. Toss well.
7. Cover and refrigerate for at least 1 hour before serving.
8. Store in an airtight container in the refrigerator for up to 3 days.

peanuts, garlic, brown sugar, fish sauce, lime rind, lime juice, jalapeno pepper, fresh coriander leaves, honeydew melon, cantaloupe, parsley

Taken from cooking.nytimes.com/recipes/11905 (may not work)