This salsa is so light, and easy to make. It goes well with lots of summery foods, but it's great with just chips!
Step 1: Ingredients
2 c. seed-free watermelon, cubed
2 tbsp finely chopped onion
3 tbsp finely chopped hatch chile
1 tbsp balsamic vinegar
1/4 tsp garlic powder
1 pinch salt
2 tbsp chopped chervil
This is my combo of choice. The watermelon is so cool, the chervil gives it a nice refreshing quality without being as assertive as parsley or cilantro, and the hatch chiles are just enough heat to make it interesting (but still be able to eat an entire bowl).
BUT my favorite thing about this recipe is how easy it is to adapt.
You can swap watermelon for mango or papaya - hatch chiles for something more or less hot - and chervil for parsley, cilantro, mint, etc.
Step 2: Attack the Watermelon - Carefully of Course
Cut your watermelon into thin slices and then into small, even cubes.
You can leave your cubes bigger if you want your salsa to be more chunky.
Then, follow with the other ingredients, chopping finely.
Step 3: Mix, Chill, Serve
Add your balsamic, garlic, and salt - and mix everything together.
I like to just dump it all into a big bag and shake it
Make sure it's covered (or that your bag is sealed) and chill in the fridge for at least an hour before serving