Watermelon will always be my go-to summer fruit and chips and salsa are my biggest weakness. Toss them all together and you get a treat that is almost painfully delicious! Check the recipe out below or click over to the video to view this recipe in action.
Cooling Time: At least 1 hour
Cooking time: 1 minute
2 tablespoons of packed light brown sugar
3 circular, 1-inch-thick slices melon, each cut-in half
1/2 cucumber, seeded and finely diced
3 tbsp chopped fresh mint leaves
Juice and finely grated zest of 1 lime
1 tbsp rice-wine vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
- Prepare the grill for direct cooking over moderate heat (as near to 400°F as potential).
- Sprinkle the brown-sugar evenly on both sides of each and every piece of watermelon, and grill over direct medium heat, together with the lid shut, for 1 minute, flipping once. Remove from the grill. Take off and discard the rind, and dice the water melon.
- In a serving bowl combine the cucumber, mint, shallot, jalapeno, lime zest and juice, vinegar, crushed red pepper flakes, and sodium. Fold in the watermelon. Cover and refrigerate for a minimum of one hour to marry the flavors. Function poultry, seafood, or pork to the salsa. LOVE!