We were lucky enough to get our first watermelon from our own garden this year! It was small, so I wanted to find a way to make it last a little. I found a great recipe from Cooking Light magazine (which I changed to fit the ingredients I had) and we paired it with grilled chicken. It was a fun way to use the fruits of the season.
The portions are huge for one person in the original recipe, so I'm going to try to trim it to a more reasonable amount for you and a roommate or friend.
Watermelon Salsa
1 cup chopped watermelon
1 cup chopped cantaloupe (or you can use honeydew melon or any other melon you like)
1 tablespoon chopped cilantro
Juice from one lime, or about 1 tablespoon lime juice
1 lime worth of grated lime rind
2-3 shakes of chili powder (depending on how spicy you like it)
1/2 of a jalapeno finely minced (again, adjust this to your spicy-taste)
1 1/2 tablespoons finely chopped onion
Salt to taste
Mix it all together and let it sit for 15 minutes to meld the flavors.
-Jennifer
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