Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.
Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.
For Watermelon Salsa: In a medium bowl, combine watermelon, tomatoes, green onion, basil, lime
our grill.
To prepare salsa, combine watermelon, yellow pepper, green onions
astry blender.
Add the salsa, beating 3 minutes with an
Cut watermelon into 1/2 cubes. Cut the cucumber into 1/2 cubes also. Thinly slice spring garden onions. Mince jalapeno pepper.
Cut with a small paring knife the peel and white pith away from the fruit of the lime. Cut lime into 1/4 inch size pieces.
Place the lime into a medium sized bowl. Along with any of the juices.
Add all the other ingredients and stir gently to blend.
Season with salt and pepper.
Cover and refrigerate at least 30 minutes. Can be done up to 2 hours ahead. Serve chilled with grilled fish.
Combine first 6 ingredients in a zipper bag and mix.
Add chicken, seal, and smoosh around to coat.
Refrigerate 4 hours, turning occasionally.
Combine salsa ingredients and stir.
Plate chicken on pre-heated grill coated with cooking spray.
Grill 5 minutes on each side, less for thighs, or until cooked through.
Serve with salsa.
Chop or dice all watermelon, cilantro, onions and peppers. Seed and take out the membranes of the jalapenos and finely dice. Measure salt. Squeeze the lime juice into the large bowl.
Throw the jalapenos, cilantro, bell peppers, red onions and watermelon into a large bowl with lime juice and toss together. Add the salt, taste with a chip and adjust as needed.
Combine watermelon, cucumber, red onion, jalapeno peppers, cilantro, and mint in a large bowl. Squeeze lime juice on top; season with salt and pepper.
Refrigerate at least 2 hours before serving.
In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.
Mix together watermelon, onion, jalapeno, and garlic.
Season with balsamic and sea salt, to taste.
Cover and let refrigerate for at least an hour to meld flavours.
Strain juices out and serve.
and mix well.
Add salsa and mix well.
Season
Stir the watermelon, cilantro, onion, jalapeno peppers, garlic, vinegar, and salt together in a bowl until evenly mixed. Cover, and refrigerate overnight for best flavor.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
te: this is an adopted recipe, and needs a bit of
efore stacking.
-Make Your Watermelon Simple Syrup-.
Place your
rowned and crisp.
For Salsa:
Cub jalapeno pepper in
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg