I’ve got a confession to make though I’m not sure my readers are the ones I should be asking forgiveness from. I made this batch of Watermelon Salsa and I almost ate the whole dang thing. I am not lying. This green pepper hater actually made a batch of something with jalapenos combined with red, yellow and orange bell peppers and I went nuts. If you told my family that they would not believe you and I’m sort of in disbelief myself! I loved the look of this when I saw it on The Pioneer Woman’s site; I just cringed a bit at that green bell pepper; ditching it and adding an orange one and a bit of honey were PERFECT…beyond even!!
Though a card carrying member of ‘The Green Pepper Haterz’ Club; I only discovered a few years ago that the dreaded green bell pepper was not exactly like it’s ripened versions but I still tread with caution; you can not wipe out years of avoidance in just one dish or two, right?
Still, this one took some motivation and that motivation was in the form of one word. Pretty. Yep…I saw it and thought it was so pretty and those colors all seemed the right thing to do. That it tasted amazing? BONUS!!
You know…I think I’ll just eat one more chip. Well, OK, maybe just one more. Or two. Maybe I won’t eat it with chips, I’ll just use a spoon…with some chips on the side. I needed an intervention…glad you weren’t there. :)
This is not something that should ever grace your plate in fall, winter or spring. Don’t let those displays of watermelon fool you…they are so NOT ready if they’re available in May and June. July?Absolutely. Find a good one. A sweet, ripe, seedless good one and you will see why I wanted to seal this with a lock and key and squirrel it away back in the far recesses of the fridge. Oh wait. Maybe I did. Oops!
I could/should have taken some photos of the steps but I have two hands and no assistants so trying to show you how to peel a melon would have been hard. It’s not unlike an orange. Cut off the top and bottom and then starting from the top, just use a sharp knife to cut the rind as you curve towards the bottom. Yes there’s a curve involved but I know you can do it! Don’t do like I did…make sure you cut off enough so that you don’t have to trim off ANY of the outer layer after the first go round; you want pink, juicy, amazingly delicious watermelon through and through. (Want to see how? Ree has photos).
I seriously suggest you double the recipe though; one half for you and the rest for everyone else. I am so, so, SO not kidding.
Serve with tortilla chips or do as I did. Serve with a spoon. I could not stop!
Seriously, if feeding a crowd I would consider using the whole watermelon and doubling everything else...you know so others can have some too.
- 1/2 whole Small Seedless Watermelon, Diced
- 2 Jalapeños, Seeded and Diced
- 1/2 Red Onion, Diced
- 1 Red Bell Pepper, Diced
- 1 Orange Bell Pepper, Diced
- 1 Yellow Bell Pepper, Diced
- 1 Bunch Cilantro, Chopped
- Juice Of 1 To 2 Limes
- 1 Tbsp honey
- 1/2 tsp salt; more if necessary to taste
- Mix everything together in one large bowl; season with salt as needed.
- Refrigerate for at least one hour.
- I honestly think it was even better after being in the fridge overnight. What there was left of it.
By the way did you notice I failed to publish a cocktail this past Friday? First time in almost 2 years! But I had good reason – I was asked to be one of the judges of the 2013 National Beef Cook-Off. Though judged in Denver, I stayed at the hotel with the other judges and while we were eating 21 different beef dishes over 2 days, I was not getting a cocktail post done. I’ve got a doozy too…next Friday for sure!
I’ll be posting more on the cook-off as soon as the category winners are notified. I had a great time, made some fabulous new friends and oh yeah…ate a LOT of great beef!