Mexican : Fire And Ice Melon Salsa

• 1 large pineapple, peeled, cored, and cut in 1/2-inch cubes
  
• 1 cup granulated sugar
  
• 2 tablespoons chopped fresh mint
  
• 1/2 cup apple cider vinegar
  
• 6 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/2 cantaloupe, peeled, seeded, and cut into 1/2-inch cubes
  
• 1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes
  

Combine pineapple, sugar, mint and vinegar in a saucepan and bring to a boil. Boil 5 minutes, then reduce heat to low and simmer 15 to 20 minutes or until syrup thickens. Add TABASCO^® Green Sauce and simmer 5 minutes.

Remove from heat and stir in cantaloupe and honeydew. Refrigerate at least 4 hours before serving.

Makes 6 cups.