A picture’s worth a thousand words. But first, twelve words:
Tomato sauce, peach jam, peach salsa, raspberry jam, tomato salsa, sweet pickles.
Last weekend, I ran away to Concord to can various fruits and vegetables with my roommate’s family. It was bliss. I miss the countryside. And having a kitchen larger than a postage stamp.
Yesterday I got some shocking news.
When did that happen? And why? And what’s up with all these back-to-school advertisements? Even though I’ve been out of academica for over a year (!?!?), I still find them offensive. I mean, I’m still trying to live my summer dreams.
The only rational response is to eat as much watermelon as humanly possible in the next month and a half. Today, I think I’ll eat my weight in watermelon salsa.
Full disclosure: This recipe is not my own creation. A neighbor copied it down for me many, many years ago. I have no idea where she found it, originally. I suspect it was Martha Stewart Living, or similar.
- 4 Cups watermelon, diced
- 1 onion, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons orange marmalade
- 2 tablespoons white vinegar
- 2 cloves garlic, chopped
- 2 teaspoons
- 2 tablespoons finely chopped jalapeños peppers
Place diced watermelon in a colander to drain while preparing the other ingredients. Combine everything in a large bowl, and chill for at least 30 minutes. Serve with tortilla chips or spoon over sweet potato tacos (recipe to come).