Waxing nostalgic when reading The Texas Cowboy Kitchen by Grady Spears and June Naylor is no art: there’s plenty of stuff to pine for. But we’re happy to discover this fine “Watermelon Salsa”, served originally with pork chops. Part I of Entertaining, Southwestern Style, can be read here.
Watermelon Salsa
From The Texas Cowboy Kitchen (ISBN 978-0-7407-6973-3)
2 cups of watermelon, seeded, finely diced
1 apple, finely diced
1 red onion, julienned
2 cloves of garlic, minced
1 mango, peeled, diced
2 jalapeños, seeded, diced
1 bunch cilantro, leaves only
2 tablespoons of sugar (of course, I did not add that - see The Sugar Rant)
salt and pepper
juice of 2 limes
splash of rice wine vinegar (or any other)
Combine everything and chill well before serving.
A delight!
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