Use this sweet-hot salsa on grilled chicken or fish, or serve it with tortilla chips on a hot summer evening. This salsa is full of flavor, and both icy cool and spicy hot, the combination for a summer barbeque. For a refreshing side salad, cut the watermelon into larger chunks and place it on the lettuce leaf for a nice plated presentation.
INGREDIENTS:
3 cups diced seedless watermelon, chilled
1/2 cup chopped green bell pepper
Grated zest of one lime
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped jalapeno pepper
1 teaspoon finely minced garlic
1/2 teaspoon salt (or to taste)
METHOD:
Chop watermelon and place it in a colander placed over a large bowl to drain. Place in refrigerator.
In a large bowl, combine green bell pepper, lime juice, cilantro, green onions, jalapeno, garlic, and salt and mix to combine well.
Add chopped watermelon to the pepper and onion mixture and mix gently. (Reserve watermelon juice for another purpose.) Adjust seasonings to taste.
YIELD: 4 cups
VARIATIONS:
- Add 1 cup of finely diced fresh mango for a festive salsa.
- Instead of green onions, use finely chopped red onions.
