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!

A Bushel and a Peck

Or something very close to it.

I was given a big feed sack full of apples this past weekend. They were slightly past their prime, but still tasted yummy. What to do with apples that aren’t really crisp any more? Well… I made applesauce. Three different ways. Yes, I’m slightly neurotic. I am one of those people who very rarely follows a recipe and even when I say I’m following the recipe I’m probably not… exactly. I had seen a pin for making applesauce in the crockpot and wondered if it tasted better than the standard, run of the mill applesauce I am used to eating. Applesauce that is essentially just a bunch of apples tossed into a pot and simmered for a while until they’re smooshy and then seasoned with a sprinkling of cinnamon sugar on top. That’s my standard. Here’s the breakdown of my project study on the crock pot applesauce recipe…

As you can see, I’m not just after a good taste. Looks are equally important to me. If it looks gross I’m not going to eat it. My kids are pretty much the same way.

So this is how it all went down. I saw Martha make applesauce once by cutting the apples into quarters and leaving the peel on. When the apples were mushy she picked the peels out. I was looking for easy and that sounded really easy. It wasn’t. So make the extra effort to buy, steal, or borrow an apple peeler/corer/slicer. You’ll thank me. This applesauce was far too brown for me. At first I thought it was because I had used ground cinnamon in place of a cinnamon stick [ran out of those… bad call on my part as that was a problem all it’s own texture-wise]. It wasn’t the cinnamon.

The second batch I made using cinnamon sticks turned out nearly as brown as the first. I determined that the crockpot is not the ideal applesauce making appliance if color is an issue. Which obviously, it is.

From front to back the applesauces were 1] made in the crockpot with ground cinnamon  2] made in the crockpot as instructed in the Mommy Makes it Better recipe  3] made following the recipe provided below.

As you can see, batch number three was beautiful. And tasty. And did I mention beautiful? And it only took 45 minutes from start to finish. No six hours in the crockpot. Awesome. Please note that I love spices of all kinds in the fall and this recipe is full of them. All spices in this recipe are optional. I just happen to think they taste fantastic. Here’s the recipe:

I’m trying to work out how to make it downloadable as a pdf. Hopefully it will work.