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July 11, 2009
Because so much of what I do involves creating new recipes, sometimes I forget that I've got a bunch of 'old' recipes that I should be making, not for work, but for fun and friends. The truth is, because I'm so disorganized, my recipes are all over the place - lots and lots (now almost 1,000) are in books; lots more are in magazines and newspapers; and all of them are somewhere in my computer or the computer before this one or on disks, some even floppy, or on paper in piles and stacks in my office or in the basement or on a shelf in Paris or ... You can probably see how I might forget something, even something as delicious as this really hot pepper and cool watermelon salsa.
I don't know why I remembered the salsa last night, but I'm glad I did. We were grilling flank steak and chicken cutlets and the spicy mix was great with both. Actually, it's good with so many things: fish, seafood (try it with shrimp), pork and rice, too, especially chewy brown rice. Is there anything else left?
SPICY PEPPER AND WATERMELON SALSA
Makes 6 servings
3 1/2 tablespoons sriracha
3 1/2 tablespoons grapeseed or olive oil
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon honey (or a little more, to taste)
4 large bell peppers, assorted colors, trimmed, seeded and cut into 1/2-inch cubes
2 tablespoons minced chile pepper, optional
2 cups watermelon cubes
Salt and freshly ground pepper
Whisk together the sriracha, oil, vinegar and a teaspoon of honey; season with salt and freshly ground pepper.
Stir together the cubes of bell pepper and the minced chile pepper, if you're using it, in a large bowl. Toss with the sauce, season with salt and pepper and set aside. This is best left to marinate at room temperature for a few hours. It can also be made earlier in the day and kept covered in the refrigerator; bring the salsa to room temperature before serving.
At serving time, toss the watermelon with a little salt and pepper and mix it into the salsa. Taste and see if you want to add a bit more honey or oil, salt or pepper.
You'll have a generous amount of sauce, so pour off some of it, put it in a little pitcher and let everyone drizzle some over whatever you've grilled.
Salads & Sides
| July 11, 2009 3:11 PM
Dorie, this is dreamy! I love grilled flank steak so this now goes into the line-up. I have one of those old-style Black/White Composition books and in it I write down recipes (and sources) that I want to make. I grew weary of not being able to find or remember where I had seen a particular recipe!
For the chili pepper, what kind did you use?
| July 11, 2009 3:16 PM
Lu, I used a long red chile pepper without a name (or at least without a name that I knew). The salsa is plenty hot without the chile, so play around with it. Hope you enjoy it.
| July 11, 2009 5:24 PM
this looks delicious! I don't know if I can get sriracha where I live- can I replace it with any chili sauce?
| July 11, 2009 5:29 PM
Leah, you can use another chile sauce, but if you like spicy food, I think you'll love sriracha. It's worth seeking it out (you can buy it thru amazon.com) because it's good on so many things.
| July 11, 2009 9:21 PM
What an interesting recipe! Thanks Dorie. You've reminded me of my grandmother, who used to sprinkle salt on her watermelon before she ate it. Love the gorgeous colours!
| July 12, 2009 11:31 PM
Anything with a liberal dose of sriracha gets a vote in my book! I love savory applications for watermelon; this is sure to get served at our next cookout.
| July 13, 2009 3:57 AM
Sounds like a good salad. I always think it like finding an old friend re-descovering a dish, unexpected happiness!
| July 13, 2009 6:12 AM
I love fruit based salsas. This reminds me I used to make a pineapple and peach based ones all the time.
| July 13, 2009 2:26 PM
I always have a bottle of sriracha on hand and would relish this salsa over grilled shrimp.
P.S. â€“ If you ever need an assistant who touts major organizational skills, I will work for food. ;)
| July 13, 2009 3:19 PM
How funny - I was planning to make this tonight from a very similar recipe that you had in Bon Appetit last year! I was going to make it with the accompanying recipe for flank steak and for corn soup. Our friends cancelled for tonight, but maybe I'll go ahead and try anyway! Thanks for giving me a new push to try it.
| July 13, 2009 4:26 PM
We are grilling up everything this summer. I got Josh a new grill for his birthday and it is so great! I love not heating up the house and it so nice to cook and eat outside. I can't wait to try this salsa! Thanks Dorie!
| July 15, 2009 9:35 AM
Dorie, Thanks for posting this recipe. I've never really been a fan of watermelon, love the freshness and texture, but the taste has always left me flat. This salsa will be sure to change all that!
| July 15, 2009 11:10 AM
Thank you so much for this delightful recipe. I have all the ingredients on hand except for the fresh watermelon, which I can remedy quick, fast and in a hurry. In Missouri, eating outside is a pleasure we can enjoy often. Not like our former state of Texas where it is Hot Hot Hot. I have some ginger infused rice vinegar. What do you think?
A while back, I discovered another foodie blogger who suggested using google documents for recipes. Since then I have accumulated many of my recipes there from computer sources, blogs, online magazines, etc. Also you can type in your own. The ease of just copying and pasting is so simple and you can create folders for food categories. Oh well, just thought maybe you needed an assistant to gather up your paper trail. he he Thank you again, Dorie.
| September 13, 2009 8:29 PM
Thanks for posting this! I'm flagging it as one to try asap.
I used to have the same problem organizing all my recipes. There's a GREAT free program called Evernote that allows you to clip all sorts of digital information (photos, recipes), tag and/or encrypt it, and it automatically includes a link back to the original source. I use it for everything now, work, recipes, research, notes, etc. I know I sound like a shill, but it's so worth checking out!
Thanks for such a great blog! I'm thrilled to have found it.
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