Hot Pepper and Cool Watermelon Salsa: Great on Everything You Grill

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.

Dorie Greenspan

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