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.