Happy July 4th! Here’s a last minute recipe for your picnic, cookout, or just for hanging around with family and friends…
Nothing says summer like watermelon. You may not know this, but Delaware is a big watermelon growing state. With our locations on the DelMarVa peninsula (Delaware-Maryland-Virginia), we have nice sandy soils and hot summers with just the right amount and timing of rain for sweet watermelons. As we say here, they are “delmarvalous!” Tacky, but catchy.
And nothing says, “we are in for happy food” like salsa. I may eat mexican food in the winter, but when I think salsa, I think summer. Salsa made with ingredients fresh from my garden, mmm. Put salsa and watermelon together and you get a perfect summer food – watermelon salsa! Sweet and hot and ultimately refreshing.
Cam is learning to swim this summer, so we spend a lot of time at the pool. That means eating a quick lunch at home before heading to the pool. One of my favorite quick lunches is nachos. Eating simple cheese nachos topped with watermelon salsa is a great way to fuel up before an afternoon in the pool.
Adapted from Food Network Magazine
Zest from 1 lime
Juice from 2 limes (about 1/4 cup)
Freshly ground black pepper
3 cups watermelon, seeded and chopped small
1 cucumber, peeled, seeded and diced (from the garden)
1 jalapeno pepper, seeded and minced
1/2 medium red onion, minced
1/2 tsp Kosher salt
Stir together the lime zest, juice, sugar and pepper in a bowl. Add the rest of the ingredients, except the salt. Toss until well mixed. Chill. Add salt when ready to serve.
Serve with tortilla chips or with nachos.
Makes about 3 cups.