Roasted Pepper Watermelon Salsa

Recipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

1 onion, peeled and sliced
2 cloves of garlic, chopped
3 Anaheim peppers, split and chopped
2 jalapeño peppers, seeded and chopped
2 tablespoons light olive oil
1 cup tomato sauce
1 tablespoon of ground cumin
1 teaspoon ancho chili powder, to taste
Juice from 2 fresh limes
Salt and ground black pepper to taste
2 cups minced, seedless watermelon

Cooking Directions:

1. Sauté the onion, garlic and peppers in oil over medium high heat until they begin to toast and the pepper skins blister.
2. Reduce heat and stir in the tomato sauce, cumin, and chili powder.
3. Bring to a simmer and remove from heat. Cool until just warm.
4. Place in a blender with the lime juice. Pulse and then blend briefly just to chop the contents finely.
5. Pour contents of blender into a heatproof bowl and chill. When ready to serve, stir in the watermelon and any watermelon juice into the tomato pepper mix. Season with salt and pepper, serve with chips or anything off the grill.

Makes 4 to 5 cups.

Recipe and photograph courtesy of the National Watermelon Promotion Board.