This salsa is great with steak, roasts, or fish barbeque.
6 cups dices watermelon, seeds removed
1 ½ cups diced onion
4 to 6 tablespoons jalapeño chili peppers, seeded and finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
½ cup finely chopped cilantro Salt to taste In a large stainless-steel or glass mixing bowl, combine all the ingredients.
Mix well. Chill overnight. Use a half watermelon, which you’ve hollowed out, as a serving dish, and fill it with the prepared salsa. Serves 4 to 6
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