From Kansas City Missouri, Pat Bremson relates, "This salsa is so good, I could just eat it with a spoon! It's wonderful over fish or chicken."
- 4 cups seeded chopped watermelon
- 2 tablespoons lime juice
- 1 tablespoon finely chopped red onion
- 1 tablespoon minced fresh cilantro
- 2 teaspoons finely chopped jalapeno pepper
- 1/8 teaspoon salt
- In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon. Yield: 4 cups.
Originally published as Watermelon Salsa in Taste of Home June/July 2004, p5
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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