Post by Loupy on Jun 23, 2013 0:26:26 GMT -7
Watermelon Salsa
From: Amy @ www.myadventuresinthecountry.com/
Need a Fourth of July recipe that will leave guests speechless? This watermelon salsa is just what you need. It’s the perfect blend of fresh ingredients with a zip and tang that will for surely get requests for the recipe. It’s really very versatile in that you can change your additions to fit your taste buds. If I feel I use too much watermelon, I just increase the balsamic and rice vinegars to add the extra zip I love from this recipe.
Ingredients:
For the Salsa:
3-4 cups watermelon, diced into 1/2" pieces
3 scallions, sliced (use the whole scallion)
1/2 cup fresh basil leaves, chiffonade
½ cup cilantro, chiffonade
1-2 dried chile peppers, crumbled or diced (I only use one)
8 oz. feta cheese
2 tbsp sesame seeds, toasted
For the Dressing:
1 cup rice vinegar
3 tbsp balsamic vinegar
juice from 1/2 a lime, room temperature
1 clove garlic, minced
1 to 2 inch piece ginger root, peeled and minced
2 tablespoons brown sugar
kosher salt and pepper to taste
Directions:
Directions for the Salsa:
Combine the watermelon, scallions, fresh basil and cilantro in a large bowl.
Add the chile pepper, feta cheese and toasted sesame seeds.
Directions for the Dressing:
In a medium bowl, combine the vinegars, lime juice, garlic, ginger, and brown sugar.
Stir until brown sugar is dissolved.
Add a pinch of kosher salt and pepper to taste.
Pour dressing over prepared salsa.
Stir salsa and dressing together until well mixed.
Serve immediately or cover and refrigerate for several hours.
Be sure to stir well before serving.
For a nice festive touch, serve with blue corn or tortilla chips.
Copyright © 2013 My Adventures in the Country. All rights reserved.
From: Amy @ www.myadventuresinthecountry.com/
Need a Fourth of July recipe that will leave guests speechless? This watermelon salsa is just what you need. It’s the perfect blend of fresh ingredients with a zip and tang that will for surely get requests for the recipe. It’s really very versatile in that you can change your additions to fit your taste buds. If I feel I use too much watermelon, I just increase the balsamic and rice vinegars to add the extra zip I love from this recipe.
Ingredients:
For the Salsa:
3-4 cups watermelon, diced into 1/2" pieces
3 scallions, sliced (use the whole scallion)
1/2 cup fresh basil leaves, chiffonade
½ cup cilantro, chiffonade
1-2 dried chile peppers, crumbled or diced (I only use one)
8 oz. feta cheese
2 tbsp sesame seeds, toasted
For the Dressing:
1 cup rice vinegar
3 tbsp balsamic vinegar
juice from 1/2 a lime, room temperature
1 clove garlic, minced
1 to 2 inch piece ginger root, peeled and minced
2 tablespoons brown sugar
kosher salt and pepper to taste
Directions:
Directions for the Salsa:
Combine the watermelon, scallions, fresh basil and cilantro in a large bowl.
Add the chile pepper, feta cheese and toasted sesame seeds.
Directions for the Dressing:
In a medium bowl, combine the vinegars, lime juice, garlic, ginger, and brown sugar.
Stir until brown sugar is dissolved.
Add a pinch of kosher salt and pepper to taste.
Pour dressing over prepared salsa.
Stir salsa and dressing together until well mixed.
Serve immediately or cover and refrigerate for several hours.
Be sure to stir well before serving.
For a nice festive touch, serve with blue corn or tortilla chips.
Copyright © 2013 My Adventures in the Country. All rights reserved.