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This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.
Ingredients
- 2 ancho chiles, seeds removed
- ¼ small seedless watermelon, cut into 1-inch pieces (about 2½ cups)
- ½ large beefsteak tomato, chopped
- ¼ small red onion, chopped
- ½ jalapeño, with seeds, chopped
- 2 tablespoons fresh lime juice
Recipe Preparation
Bring chiles and 2 cups water to a boil in a small saucepan. Remove from heat, cover, and let sit until chiles soften, 25–30 minutes. Transfer chiles to a blender with a slotted spoon; discard liquid. Add watermelon, tomato, onion, jalapeño, garlic, and lime juice and blend until smooth; season with salt. Cover and chill.
Do Ahead: Salsa can be made 8 hours ahead. Keep chilled.
Very good!
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