Deb Ritchie threw this together for a crew lunch. Unanimous raves! Most of the heat in hot peppers is in the seeds and membranes, so you can determine the heat level of this dish by omitting or adding these. Tomatillos and melon are cooling, and a bit of heat heightens the flavors here. The salsa will start to get watery the longer it sits, or if leftovers are refrigerated, so you may have to serve this with a slotted spoon.  As I wrote above, Deb threw this together, so the amounts given are just a guide. Let the salsa gods inspire you…

2 1/2 – 3 c chopped tomatillos (husked)
1 c chopped sweet onion or scallions
2 c peeled, seeded, diced watermelon or cantaloupe
1 c chopped cilantro
1 – 2  fresh hot pepper(s), seeded and membranes removed if you like, sliced
salt, to taste, optional
a splash of lime juice, optional

1. Combine all ingredients in a serving bowl.