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.