October 2020 Newsletter—Fresh Watermelon Salsa

Fresh Watermelon Salsa

Yield: 12 Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

• 1 personal sized or mini watermelon
• 1 cup diced watermelon
• 1 cup diced cucumbers
• 1 cup diced bell peppers, (any combination of green, orange, yellow or red peppers)
• 1/2 cup diced onion
• 1/3 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp diced jalapenos, (optional – add seeds for additional heat)
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions:

• Lay the watermelon on its side and cut the top 1/4 to 1/3 off.
• Cut slices into the flesh of the watermelon in a crosshatch pattern without going through the rind.
• Make a cut all of the way around the watermelon between the flesh and the rind.
• Scoop out the watermelon slices and set them aside on a cutting board.
• Hollow out the rest of the watermelon and dump out the juice so that it can be used as a bowl.
• Dice enough watermelon to measure one cup. Save the remaining watermelon for another use.
• Put the diced watermelon in a bowl and add the cucumbers, peppers, onions, cilantro, jalapenos, lime juice, salt, and black pepper.
• Mix everything together and taste the salsa. Add additional lime juice, salt, and black pepper, if needed.
• Scoop the watermelon salsa into the hollowed out watermelon bowl. Serve the watermelon salsa directly from the watermelon bowl.

Chef’s Tip:

• Try adding more fruit and veggies such as corn, tomatoes, zucchini, strawberries, mango, or pineapple. You could also add garlic, black beans, avocados or roasted pumpkin seeds.

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More Recipes from Chef Scott:

Want more garden-fresh recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe for 2020.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020