Watermelon with Roasted Chipotle Salsa

Watermelon with Roasted Chipotle Salsa - PurdueAvenue.com

This sounds weird…but I promise – it’s DELICIOUS!

I figured this out via happy accident at a potluck BBQ a few years ago.  My salsa ran into my watermelon on my plate, and when I took the bite, WOW!  Now I’m addicted…and you can be, too!

These watermelon rounds make a quick and easy unique appetizer for your next potluck or party…or just a snack!  Simply cut your watermelon into 1.5 – 2″ slices, then use a biscuit cutter to cut the watermelon into circles.  (you could easily make these bite-sized using a small cookie cutter)  I piped a little sour cream onto the watermelon and topped each round with a spoonful of Roasted Chipotle Salsa (recipe below).  If you wanted to serve this as a dessert – just use whipped cream instead of sour cream to sweeten it up a little more.  Either way, the creaminess cuts the heat from the salsa and balances the texture really well!

As a bonus – you can use the remnants after cutting your rounds out to make a healthy & refreshing juice.  There are SO MANY health benefits to watermelon juice.  Who knew??  It’s just not delicious to eat!!  I recently read a fantastic article on THE TOP TEN WATERMELON JUICE BENEFITS from POSITIVE HEALTH WELLNESS {a really fantastic site that is a favorite go-to site for healthy recipes! You should definitely check them out!}

Roasted Chipotle Salsa:

{ I tried to recreate the Roasted Chipotle from Rubio’s – so if you’re not down for the cooking, you can pick up a catering bowl from them for about $8.00.  It freezes REALLY well! }

To make it yourself:

4 tomatoes (I like to use Campari or Roma)

(in a pinch – you can also use a 14 oz. can of fire roasted tomatoes – but fresh is always better!)

1/2 C. white onion, chopped

2 cloves garlic, chopped

1 whole jalapeño, chopped

4 chipotle peppers in adobo, plus 2 TBSP of the adobo sauce

(you can adjust the spiciness by using more or less peppers…using 4 is about a medium salsa)

1 tsp salt

1 tsp pepper

1 bunch of cilantro

1 lime, juiced

 

Cut the tomatoes & onions in half, and place the flat side on a lined, oiled cookie sheet.

Add the garlic & jalapeño to the pan, and spritz everything with some olive oil and season with salt & pepper.

Broil the tomatoes, onion, garlic & jalapeño in the oven with the skins on until charred and blistered.

Remove from oven & let cool slightly.  Roughly chop the onion and garlic.

Combine roasted vegetables with all of the remaining ingredients in a blender and puree.

Transfer to a container and refrigerate or freeze.

 

I hope that you try it, love it, and share it with all of your friends!

**Erin

P.S. Here are a few more potluck ideas…just in case!

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