Mouth-Watering Salsa

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? 

Photos: V.Henoch


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