At the point when it's watermelon season and past cutting a major hunk and gnawing into its succulent, sweet goodness or hacking it up alongside some melon and honeydew for a basic natural product plate of mixed greens I haven't done much else with it.
I've known about flame broiling it, utilizing it to make cool summer drinks, blending it in green plates of mixed greens or making granita and cold summer soups. Be that as it may, I was searching for something that utilized watermelon in an alternate manner.
Try Watermelon Mango Salsa an attempt. The watermelon essentially replaces the tomato utilized in customary salsas and I put a few seeds from the jalapenos in my formula, which gave it a decent nibble. The sweetness of the watermelon and mango with the zesty jalapenos and poignancy of the lime juice is a pleasant combo.
In the wake of tasting, there was some left finished so we stuck it in the refrigerator and had it the following day. It tasted far and away superior after the flavors got an opportunity to wed. The watermelon did not get soft and the peppers remained firm. It's unquestionably an attendant.
When cutting watermelon, utilize a blade that is sufficiently enormous and sharp enough to slice through the skin. Our proposal is a 6-3/4" Petite Carver for a little melon or a 9" Carver for a bigger melon.
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Watermelon is way more versatile than you think. It’s a refreshing flavor in this sweet and spicy salsa.
INGREDIENTS
- 1/2 seedless watermelon, skin removed and finely diced
- 1 cup diced mango or diced fresh pineapple
- 1 diced red pepper
- 1 diced green pepper
- 1 diced yellow pepper
- 1/2 medium red onion, finely diced
- 1/3 cup cilantro, finely minced
- 2 jalapenos, seeded and finely diced. .
- Juice of 2 limes – about 1/4 cup
- Salt to taste
DIRECTIONS
- Mix all ingredients.
- Serve with tortilla chips or scoop-type chips.
- Can also be served over grilled chicken or fish.
- NOTE: To increase the heat of the salsa, use some or all of the seeds from the jalapenos
Source : https://bit.ly/2v7bk3m
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