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Fresh Watermelon Salsa fruits, tex-mex, spice, salsa 2 cup seeded & coarsely chopped 1 watermelon 2 tablespoon chopped onion 2 tablespoon chopped water chestnuts 2 to 4 tablespoons chopped 1 anaheim chillies 2 tablespoon balsamic vinegar 1/4 teaspoon garlic salt Combine all ingredients; mix well. Refrigerate 1 or more hours. Makes 2 cups. Source: National Watermelon Promotion Board Notes: Hi fellow c-heads. I saw an interesting recipe in the food section of my local newspaper today (Pittsburgh Post-Gazette, 7/26/95), and I thought I'd share it with the group. I have yet to try it, but it sounds like the perfect accompanyment to a grilled chicken breast. You may, of course, want to adjust the amount of chiles or try using habs to increase the burn factor :-) Anyway, here is the recipe exactly as it appeared: Ray "melon-head, oops, I mean chile-head" Dawson From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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