Saturday, July 24, 2010


4 C diced watermelon Rinds without skin with some pink flesh
1 green chili pepper finely chopped
4 Tbsp fresh squeezed lime juice
4 Tbsp chopped Cilantro
1 Tbsp white vinegar
A pinch of freshly grinded sea salt
1 Tbsp finely chopped shallot
Be sure to Wash the outer surface of watermelon with a drop of dish soap and rinse very well before cutting.
Use cutting board and knife that is specifically used to prepare fresh uncook food. 
Several watermelon favorites can be made during this process
Watermelon balls, watermelon cupcakes, watermelon sangria, watermelon lemonade, pickled watermelon rinds, etc, etc.  But the important thing is to save 1 inch to 1-1/2 inches of clean watermelon rinds with some pink flesh.
I like to cut watermelon into cubes and save them in plastic ware.  For this recipe, I kept the rinds enough to make 4 Cups diced watermelon rinds without skin.  The rinds should have some pink flesh still on them.

Slice the watermelon rinds with some pink flesh off the skin.    Cut 1/4 inch+ away from the skin.  This is approximate.   You don’t want it to have the bitter taste.  Dice them up.
Keep the diced watermelon rinds in a covered glass bowl in the refrigerator, until the salsa mix is ready.
Combine the rest of the ingredients in a glass bowl.
Pour over the watermelon.
Toss to mix well.
Chill before serving.

I think it turned out very good.  Since my Romano tomatoes in the garden have not ripened, yet.  Who knows when it will be happy? So this is a great alternative to the salsa that I want for my Mexican dinner I am going to have tonight.

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