* Exported from MasterCook *

                      Watermelon Ice and Fire Salsa

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Appetizer                       Dip
                Salsa                           Watermelon

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  chopped watermelon
     1/2           cup  chopped green bell pepper
  2        tablespoons  lime juice
  1        tablespoons  chopped fresh cilantro (i have also used dried cilantro)
  2         tablespoon  chopped green onions
     1/4      teaspoon  garlic salt -- (1/4-1/2)
  1         tablespoon  chopped jalapeno pepper or hot pepper of choice such as hungarian wax and habanerro or caribbean red

Drain excess juice from watermelon for consistency desired.  Save some to add later if to much was drained.

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, and garlic salt. Next add jalapeno or choice of hot peppers in amount to bring to level of heat desired.   This first batch makes a good starting point. Now add additional batches to the first batch, adjusting the individual ingredients to get the desired taste.  Some salt may also be added.

Mix well chill and serve.

I use food processor to chop ingredients but can also be done by hand.

S(Formated for MC9 by):
  "Jimmie Toney on June 10, 2006"
Yield:
  "4 cups"
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Per Serving (excluding unknown items): 33 Calories; trace Fat (4.1% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 516mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit; 0 Other Carbohydrates.

NOTES : Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot. Melons that are not over ripened are best.  The part closest to the rind but not the green rind works well. Serve with tortilla chips, (Scoops are a good match, Tostido Scoops  chips  seem to  have the best flaver to me.) or use it as a topping for grilled chicken or fish. Let stand 15 to 30 minutes to let the flavors blend. This salsa is best used fresh but will keep for a few days when refrigerated.

Nutr. Assoc. : 0 0 0 0 0 0 0