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Watermelon is the New Tomato

Watermelon is the New Tomato


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Change is good. Watermelon salsa dares to be different and is even more tasty then the original. This really goes best with a multi-grain or a blue corn chip. These measurements are just suggestions so do not be afraid to experiment t0 get it just right for you. If you like things a little more spicy, try adding some jalapeno peppers as well as more cilantro. This refreshing recipe is perfect for a summer picnic or BBQ and is guaranteed to impress.

Prep Time: 15 min

Cook Time: 0 min

Total Time: 15 min

Servings: 3

Photo by Caroline Grew

Ingredients:

1/4 cup fresh lime juice (3 limes)
3 cups of watermelon
1 cucumber
1 mango
1 small red onion
1 tablespoon of sugar
1/4 cup cilantro
1/2 teaspoon of garlic salt
1 pinch of pepper

1. Peel all of your produce.

Photo by Caroline Grew

2. Dice all of the produce (bite size pieces).

Photo by Caroline Grew

3. Combine the fruits and veggies in a bowl.

Photo by Caroline Grew

4. Chop the cilantro, and then add the lime juice, sugar, cilantro, garlic salt and pepper.

Photo by Caroline Grew

5. Mix well and enjoy!

Photo by Caroline Grew

View the original post, Watermelon is the New Tomato, on Spoon University.

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Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watermelon & Tomato Salsa

Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with grilled fish, especially light-fleshed fish like halibut or mahi-mahi.

Time: About 15 minutes

2 cups finely diced watermelon (about 6 ounces)

1 cup finely chopped tomatoes (about 1/2 pound)

3/4 cup finely diced jicama

1 to 2 serrano chiles, minced (to taste)

Salt to taste

1 to 2 tablespoons fresh lime juice (to taste)

1/4 to 1/2 cup chopped cilantro (to taste)

1. Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.

Variation: Sprinkle the mix with mild chile powder before serving.

Yield: Makes 3 cups

Advance preparation: This will keep for a couple of days in the refrigerator.

Nutritional information per 1/4 cup: 14 calories 0 grams fat 0 grams saturated fat 0 grams polyunsaturated fat 0 grams monounsaturated fat 0 milligrams cholesterol 3 grams carbohydrates 1 gram dietary fiber 2 milligrams sodium (does not include salt to taste) 0 grams protein


Watch the video: Harry Styles - Watermelon Sugar Official Video


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