Makes about 4 cups
Note: Hot and sweet, this salsa is great with grilled pork and chicken. It's also terrific with chips, or simply serve it as a condiment for the cheese plate. From Beth Dooley.
• 1/4 c. fresh lime juice
• 1/4 c. minced red onion
• 3 c. finely diced seedless watermelon
• 1 c. sliced strawberries
• 1 large jalapeño pepper, seeded, deveined and minced, or more to taste
• 1/4 c. chopped cilantro
• 2 tbsp. chopped fresh mint
• Generous pinch sugar, to taste
• Salt and freshly ground black pepper to taste
Directions
Put the lime juice and red onion in a small bowl and set aside.
In a large bowl, toss together the watermelon, strawberries and jalapeño. Toss in the onions with the lime juice along with the cilantro and mint. Season to taste with the sugar, salt and pepper.
Refrigerate for at least 30 minutes or up to two hours before serving to allow the flavors to marry. Serve icy cold.
Variations:
• Mixed fruit salsa: Substitute diced peaches, pitted cherries, honeydew and cantaloupe, alone or in combination, for the watermelon and strawberries.
• Gingered fruit salsa: Substitute rice wine vinegar for the lime juice; 1 to 2 tablespoons grated fresh ginger for the jalapeño pepper; honey for the sugar.
• Mediterranean fruit salsa: Substitute lemon juice for the lime juice and fresh basil for the cilantro.
Nutrition information per ¼ cup serving:
Calories12
Fat0 g
Sodium1 mg
Carbohydrates3 g
Saturated fat0 g
Total sugars2 g
Protein0 g
Cholesterol0 mg
Dietary fiber0 g
Exchanges per serving: free food.
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