Cool and refreshing, with a bite! This recipe took first place at my block party recently! I skipped the garlic and doubled the onion, cilantro and jalapeno. My suggestions: mix a few hours ahead of time, drain the liquid and add salt JUST before serving (the salt draws out the moisture and "ages" the melon but is necessary to the flavor.) Next time I will look for a dish that allows me to serve the salsa on ice to keep it cold longer.

Reviewed On: Jul. 8, 2009

This recipe is a killer! I couldn't keep my fingers out of the sauce. I am glad I doubled the recipe to freeze some for later. I added Lea & Perrins, dried oregano and a hint of cinnamon. Also added more cumin, and fresh garlic instead of powdered...my sauce turned out dark and rich!

Reviewed On: Feb. 18, 2009

We make these on Fridays for a nice start to the weekend with some cold beer...yum! I prefer the peppers to be not so soft after coming out of the oven so I skip the boiling (as a result we call them butt burners at our house.) We know the consequences of eating them, but just can't help it -- there sooo good. I fill each half with cream cheese then dip in bacon bits (Oscar Meyer comes in a bag) then dip in sharp cheddar. Then into the oven. Its about 10 min of prep time and 15 min in the oven. Easy, impressive, and left overs are so good cold. One of my faves!

Reviewed On: Aug. 27, 2008