picante watermelon salsa

Note: This post was previously published here as a part of my freelance work.

This recipe has one foot in the Mediterranean and another in South America. It’s core is zesty with a spicy cilantro kick, but nuances are added with Greek feta and taming olive oil. The sweet flavor of watermelon shines against the tongue-tingling salty spicy flavor, and the chopped peppers and onion add a little crunch to keep the textural game balanced. Paired with blue corn chips, the dish makes a great party pleaser. 

Ingredients:

1/2 a small watermelon (or approx. 5 cups chopped)

1/2 cup feta 

1/4 medium red onion, chopped

5 shishito peppers, cut in half & sliced into small pieces

2 garlic cloves, minced

1 cup chopped cilantro

2 tbs apple cider vinegar

juice from 1 lemon

2 tbs olive oil

1 tsp chili powder

1 tsp red pepper flake

salt & pepper to taste

Directions

1. Combine all ingredients in a large bowl and mix. 

2. Let chill in the refrigerator for at least 30 min.

3. Serve with blue corn chips.