Edible Paradise

Use this sweet-hot salsa on grilled chicken or fish, or serve with tortilla chips on a hot summer evening. This salsa is full of flavor, and both icy cool and spicy hot, the  combination for a summer barbeque. For a refreshing side salad, cut the watermelon in larger chunks and place on lettuce leaf for nice plated presentation.

INGREDIENTS:

3 cups diced seedless watermelon, chilled
1/2 cup chopped green bell pepper
Grated zest of one lime
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1 teaspoon finely minced garlic
1/2 teaspoon salt (or to taste)

METHOD:

Chop watermelon and place in a colander placed over a large bowl to drain. Place in refrigerator. 

In a large bowl, combine green bell pepper, lime juice, cilantro, green onions, jalapeno, garlic and salt and mix to combine well.

Add chopped watermelon to pepper and onion mixture and mix gently. (Reserve watermelon juice for another purpose.) Adjust seasonings to taste.

YIELD: 4 cups

VARIATIONS:

• Add 1 cup finely diced fresh mango for a festive salsa.
• Instead of green onions, use finely chopped red onion.