Spicy Watermelon Salsa Recipes

Steps:

• 1. Combine all the ingredients in a large bowl.
• 2. Cover and refrigerate for at least one hour before serving.
• 3. Serve with a slotted spoon (but don't discard juice-see note). Yield: approx. 4 cups Note: There will be a lot of juice leftover. Don't discard it. Just strain it to remove any large solids; pour over ice and enjoy!

Steps:

• In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.

Steps:

• In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. , Refrigerate for at least 1 hour. Serve with chips.

Steps:

• Make the salsa: Marinate the onion with the red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
• Make the glaze: Combine all the glaze ingredients and bring to a slow simmer for ten minutes.
• Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside. Heat a heavy-bottomed saute pan over medium heat. Add enough of the vegetable oil to film the bottom of the saute pan. Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse ground pepper.

Steps:

• Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.
• Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.