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
Blend watermelon pieces in blender for about
our grill.
To prepare salsa, combine watermelon, yellow pepper, green onions
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.
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.
rowned and crisp.
For Salsa:
Cub jalapeno pepper in
Combine all ingredients; mix well.
Cover and refrigerate at least 1 hour.
Makes 3 cups.
Serve on sliced oranges or cheese-filled manicotti or with corn or potato chips.
Or top
1 cup dairy sour cream with 1 cup salsa and serve with chips.
Combine all ingredients in a medium bowl, tossing to mix well. Serve.
Combine all ingredients; mix well.
Cover and refrigerate at least 1 hour.
Makes 3 cups.
Ice down a melon.
Draw a pitcher of beer.
Cut and core red tomatoes.
Cut and dice Bermuda onions.
Split jalapeno peppers and core out seeds, dice.
Peel garlic cloves and dice.
Cut lime, remove seeds and squeeze juice.
Add salt.
Mash in stainless steel pot with potato masher.
Put in glass jar and refrigerate at least 2 days.
Can be eaten anytime.
Makes approximately 1 quart to be eaten with a woman.
Drink your beer.
Clean up mess.
Give your girl a watermelon bath!
Make fruit salsa first.
In a large
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Mix red onion, cantaloupe, watermelon, tomato, jalapeno pepper, lime juice, and cilantro in a large bowl; season with salt and black pepper. Refrigerate at least 4 hours before serving.
Combine watermelon, pineapple, onion, cilantro and jalapeno pepper.
Add lemon juice, seasoned salt and sugar.
Stir well.
If additional sweetness is desired, add a small amount of sugar.
Cover and refrigerate until chilled.