- 6 cups Sundia Honeydew melon, coarsely chopped
- 1 Tablespoon Adobo sauce (found in the Latin American/Mexican section of most Supermarkets)
- 1 6oz can tomato paste
- 1/4 cup sherry vinegar
- 1 tsp. ground ginger
- 1 tsp. ground coriander
- 1/4 tsp. ground cloves
- 1 tsp. salt
Prepare a smooth puree of Sundia Honeydew in a blender. Cook melon puree with all other ingredients in a saucepan over medium heat, stir occasionally and cook for 30-45 minutes until the sauce is thick. Adjust the seasoning according to your taste. If you want to spice it up, add more Adobo, or cook a Chipotle pepper in the sauce. Store the sauce in airtight jars in the refrigerator.
Variation
You can use red wine vinegar in place of the sherry vinegar.
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