How To make Watermelon Fire and Ice Salsa
3 c Chopped watermelon
1/2 c Green bell peppers, chopped
2 tb Lime juice
1 tb Chopped cilantro
1 tb Chopped green onion
1 tb Jalapeno peppers, chopped*
1/2 ts Garlic salt
* Use up to 2 TBS. chopped jalapenos, depending on taste. Combine all ingredients. Cover and refrigerate 1 hour. Serve on sliced oranges or cheese-filled manicotti. Or, top 1 cup sour cream with 1 cup salsa and serve with chips. PER SERVING: 1/2 cup = calories ~ 31, protein - 1 g., fat - .4 g., carbohydrates - 7 g., cholesterol - 0, sodium - 156 mg. FROM: Light & Easy Meals from Family Circle Magazine issue August 1992. NOTE: lower sodium figure by using garlic powder in place of garlic salt and adding lite salt to taste.
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Watermelon Fire and Ice Salsa
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Jalapeño-Watermelon Fire and Ice Salsa
How to Make Watermelon Fire & Ice Salsa
Hot peppers + cool watermelon = the perfect salsa (yes, perfect!). Your taste buds will thank you.
Ingredients:
- Watermelon
- Green pepper
- Cilantro
- Green Onion
- Jalapeno pepper
- Lime Juice
Full recipe:
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Watermelon Fire Ice Salsa - Kitchen Cat
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★ Kitchen Cat ★ Watermelon Fire Ice Salsa Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 c : Watermelon; Chopped
1 tb : Cilantro; Chopped
1 tb : Jalapeno Peppers; Chopped
1/2 c : Green Bell Peppers; Chopped
1 tb : Green Onion; Chopped
1/2 ts : Garlic Salt
2 tb : Lime Juice
How to Make Watermelon Salsa | Delish
Fresh and delicious.
DIRECTIONS
1. Slice one baby seedless watermelon in half lengthwise. Trim a little off of the rounded edge of the watermelon, so it sits up like a bowl without rolling around. Use a spoon to scoop out the watermelon flesh of one half—being careful not to scoop all the way through the trimmed bottom—forming a bowl with the watermelon rind. Dice the watermelon flesh into bite-sized pieces.
2. Pour the diced watermelon, mango, onion, jalapeño, lime juice, lime zest, salt and cilantro into a large mixing bowl, tossing to combine.
3. Spoon the salsa into the watermelon bowl. The salsa tastes better as the flavors sit, so if you can, refrigerate this for 20-30 minutes before serving.
4. Serve with tortilla chips.
INGREDIENTS
1/2 baby seedless watermelon
1 large mango, diced
1/2 red onion, diced
1 jalapeño, seeded and diced
2 limes, zested and juiced
1 Pinch salt
1/4 c. cilantro, chopped
1 bag Tortilla chips
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