Saturday, August 15, 2015

Watermelon and Peach Salsa

Oh my gosh, this salsa is good. You need to try it!

This started as a what-if, and I have to admit that I was a little bit skeptical of my own idea. I've made fruit salsas before, usually with mango or peach. But ... watermelon?

It totally worked.

Not only did it work but it was oh-my-gosh amazing.

The interesting thing was that as the mixture sat, it exuded a bit of liquid and the watermelon seemed to get a little denser, in a very good way.

I just can't say enough about how ridiculously good this is.

I made a pretty small batch because there are only two of us, but this could easily be doubled or tripled or quadrupled for a party.

And of course, adjust the heat to your liking. If you want to add more heat right off the bat, leave the seeds and ribs in the jalapeno. Or just add the other half of the pepper.

Watermelon Peach Salsa

1 tablespoon finely diced onion
1/2 jalapeno cored, seeded, and finely diced
2 teaspoons lime juice
1/2 teaspoon salt
1 cup cubed watermelon (about 1/4-inch pieces)
1 peach, peeled, pitted, and cut in bits about the same size as the watermelon
1/4 of a red bell pepper, cored, seeded, and cut a little smaller than the watermelon

Put the onion, jalapeno, lime juice, and salt in a small bowl while you prep the rest. The lime helps mute the sharpness of the onion and at the same time it picks up some of the heat of the jalapeno so it can mingle better with the fruits.

Add the watermelon, peach and bell pepper (I used red, but yellow or orange would look nice as well).

Stir to combine.

You can certainly serve this right away, but I think it improves with a little time to rest and let the flavors mingle - at least an hour, if possible.

The fruit exudes quite a bit of juice, so you can drain some of it before serving - but don't get rid of all of it, since there's a lot of flavor in that juice.
Watermelon and Peach Salsa