Watermelon Salsa, Redux (w/ slight adjustments)

Now, I don’t know if any of you people have ever noticed, but watermelons (even the small ones) are mighty big. One might even venture to say huge. Considering this, and therefore all the melon-meat inside, it’s lucky I still have that mental list I made of things to do with watermelon – especially so, since I don’t really like watermelon on its own. (I know….tomatoes, watermelon….what else does she not like? – You’ll find out, I promise.)

In any case – should you have forgotten the list, it included watermelon gazpacho, pickled watermelon rind and:H20salsa

Watermelon Salsa

    1 1/3 c. seedless watermelon (without rind) , cut into small cubes
    1 small heirloom tomato, cut into small cubes
    1/2 cob’s worth of corn, cut from the cob*
    1/2 jalapeno, seeded and chopped fine
    1/4 yellow bell pepper, chopped fine
    1/4 green bell bepper, chopped fine
    1/4 c. red onion, finely chopped
    5 medium leaves basil, finely chopped
    1T finely chopped cilantro, loosely packed

    1/2T seasoned rice vinegar
    1t chili oil
    juice of 1 lime

    1. Quickly cook the corn: If you have a gas stove, you can cook the cob right on the burner, low heat, ’til it browns (it will make loud popping sounds while cooking, don’t freak out). Or, if you are in a desperate kitchen situation, like myself, and have an electric stove, cut the corn from the half-cob and saute it on high heat in 1/2t of butter ’til the little kernels brown.

    2. Mix it all together, toss with liquid ingredients

    3. Enjoy served chilled, with some chips and a refreshing adult beverage.