Watermelon Salsa with Jalapeno
Blistering hot, who feels like cooking? Who needs recipes? You throw a filet of salmon or tuna steak on the grill, you toss a salad together... and you’re done. Almost. For a quick, refreshing finishing touch with the fish (and to put that last few slices of watermelon to good use) try a salsa.
Here’s a dance of flavors with slurp in every bite. It’s (not-so) plain. It’s simple. It’s the epitome of non-cooking that packs its own kind of heat. A perfect accompaniment to an easy, breezy evening after a long-hot-muggy-day-of-summer.
Homegrown jalapeno fresh from the garden
What you need:
2 to 3 cups of watermelon, seeded and chopped into "bits-size" 1/2-inch cubes
2 green onions, finely sliced (or 3 tbs. red onion finely chopped)
1 lime, juiced
1/4 teaspoon lime zest
3/4 cups chopped cilantro (for a different flavor substitute fresh mint leaves)
1 small jalapeno pepper, seeded, fined chopped
1 tbs. fresh ginger, peel and shaved
Salt, pepper, balsamic vinegar - to taste
1/4 fennel bulb, chopped (optional)
1 tbs. brown sugar (optional)
What you do:
Chop, chop, combine ingredients and chill.
Dead-heading petunias. My summer pastime?