1/2 jalapeno
2 limes juiced
2 lemons juiced
2 bunches cilantro, finely chopped
1/4 pound basil, finely chopped
Combine dry spices and toast them in small skillet, then grind them in a mortar and pestle.
Quarter the onions, cucumbers, and tomatoes. Remove the skin from the melons, and quarter them as well.
Add all ingredients to one large pot, with the exception of citrus juice and fresh herbs. Use immersion blender to puree all the ingredients. Then add the citrus and finely chopped herbs and serve chilled.
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