- 8 pounds melons (your choice)
- 2 teaspoons vegetable oil
- 2 fresh chili peppers, seeded and chopped
- 1/2 cup white wine
- 2/3 cup lemon juice
- 2 tablespoons honey
- 1/4 teaspoon pepper
Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving.