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Fresh Salsa with Watermelon

Katherine’s Spicy Fresh Salsa with Watermelonwww.KatherineTallmadge.comexcerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!" ($4.95)

Featuring the best fruit of the season, this recipe contains all the flavors: sweet, savory, spicy, and salty. I usually use vine-ripe tomatoes for my fresh salsa, excerpted from my book, Diet Simple. But watermelon is a surprising and exotically delicious substitute for all the tomatoes, or just half of them - as in this version. Serve this salsa with grilled salmon, chicken or beef... even tortilla chips... whatever you may traditionally use salsa with.

22 servings


1 lb vine-ripe, fresh tomatoes, coarsely chopped (start with about 1-1/2 lbs)
 1 lb chopped watermelon, seeds removed
 1 large candy onion, peeled and chopped (about ½ pound)
 3 – 4 jalapeno peppers (1 – 2 ounces), to taste
 ¼ cup chopped fresh cilantro
 ½ tsp salt, or to taste
freshly ground pepper, to taste
 3 – 4 Tbsp fresh lime juice (1 – 2 limes), optional, or vinegar if you wish for the salsa to last longer in your refrigerator

Add the onion to the tomatoes and watermelon. Finely chop 2 of the jalapeno peppers to start with. Taste. If you desire more heat, add 1 – 2 more jalapenos. Mix in the cilantro. Add the salt and pepper, depending on your taste. Mix in the lime juice, if you wish.