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.