Yellow Watermelon Salsa – Two Ways
I suppose it might seem a little odd to be posting a watermelon salsa on December 1st, but believe it or not, I still have some watermelon to use up from my dad’s garden. He had such a huge crop of yellow watermelon this year that they actually donated a trailerfull of them to the local school so they could serve it to the children for lunch! Isn’t that amazing? And then there were still a bunch left! They didn’t have room for all of them in the fridge so they were storing them in the shed. Luckily the weather cooperated and brought cool but not overly chilly temperatures. Last time they came down to visit they brought me 10 watermelon! Each one is small … but still, how do you use 10 watermelon?
I gave six of them away, I made watermelon sorbet, I made some watermelon tequila, and then I made salsa. We are down to half a watermelon which I think will get eaten without any special preparations.
First I made a “plain” watermelon salsa. I think this salsa would be delicious over chicken, fish or pork. It’s fruity, with a light sweetness, spicy, fun. It makes your body feel good inside the same way that a cool watermelon does on a hot summer day. And the colors are just so fantastic too!
Then I remembered how much our friends loved the black bean salsa I made a while back and I thought perhaps I should add some black beans. This black bean watermelon salsa has a bit more substance. The beans add protein and a really nice flavor and texture contrast to the sweet, crunchy watermelon. This black bean version would be great with chips or in a salad. I am also thinking melted cheese on chips with this black bean watermelon salsa spooned over would be such an amazing snack.
Watermelon Salsa Two Ways
- 3 cloves of garlic
- 1/2 of a red onion
- 1 1/2 bell peppers
- 2 jalapenos (for a milder salsa, use a smaller amount of jalapeno, or leave it out altogether)
- 2 c. seeded watermelon, cut into very small chunks (I used yellow watermelon, but you can use red)
- 2 tomatoes, peeled and chopped
- 1 teaspoon salt
- a few sprigs of fresh basil, chopped
- a few sprigs of fresh parsley or cilantro, chopped
- juice of half a lime
- 2nd Way: add 2/3 cup or so of black beans
Toss the garlic, onion, and peppers into a handi chopper or food processor and process till finely chopped (or chop them finely with a knife). In a medium bowl, combine the pepper mixture with the watermelon, tomatoes, salt, herbs and lime juice.
If you want a “meatier”, more substantial salsa, stir in the black beans.
I bottled some of the black bean watermelon salsa up to give to our TaeKwonDo instructors. They really love black bean salsa and I think they’re going to LOVE this one.