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Watermelon Salsa

I’ll bet you’re already guessing that this came about because I found the remains of a partially-devoured watermelon, too ripe to mess with, in my refrigerator. Here’s the other thing that came to mind: when I was growing up, I remember a lot of people putting salt on watermelons. Another recollection: a watermelon and shrimp gazpacho a few weeks ago at Herbsaint. Why don’t you make that into a into a salsa? my wife said. So here it is.

  • 2 cups watermelon pulp, chopped
  • 2 cups chopped fresh ripe tomato, skin and seeds removed
  • 1/4 cup fresh chopped cilantro leaves
  • 1 cup chopped white onion
  • 2 Tbs. Tabasco green pepper sauce
  • 1 clove garlic, very finely chopped
  • 1/4 cup lime juice
  • 1 Tbs. cider vinegar (or pepper vinegar)
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1 Tbs. extra-virgin olive oil

1. Process the watermelon in a food processor for a few seconds, to make a rough puree. Push through a medium sieve. (Better: run the watermelon through a food mill.)

2. All the ingredients together and allow the flavors to blend for an hour or so in the refrigerator.

Makes four cups.

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