And, to conclude my week of watermelon, a savory take on the classic salsa. Although I paired it with some chips, this salsa would go nicely with a piece of grilled fish or other seafood. It’s light and refreshing, but has a nice kick from the jalapenos.
*sigh* it’s Friday, finally. It’s August 8th, 2008 – a supposedly lucky day for those who are superstitious about such things. It’s also the start of the Summer Olympics in Beijing which I am excited to watch. Truthfully, I’m not at home right now but instead taking a much needed long weekend at the ‘happiest place on earth’. My Friday will involve mouse-shaped food and likely no watermelon.
I prepared this dish earlier in the week and it’s kept nicely in the fridge for the past few days. I’ve found it to be a great alternative to the same old salsa I normally make.
3 cups diced seedless watermelon
2 jalapeno peppers, seeded and minced
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt, or to taste
Mix. Haha – simple instructions, yes? I didn’t measure according to the recipe, it’s not rocket science.
It’s surprisingly good — kind of sounds like a backhanded compliment, but I wasn’t sure about it at first. I thought the watermelon would make it too watery but it didn’t seem much different than a fresh tomato salsa.
If you’ve enjoyed this week’s dedication to watermelon, then you’ll enjoy this article from Susan (FoodBlogga) at the NPR Kitchen Window, Watermelon Confidential: Dessert And So Much More. She and I have both been exploring alternative uses for the wonderful watermelon.
Enjoy your weekend – I hope to see your watermelon inspired creation soon! See you next week :-)