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
In a previous blog, “A Runners Wife” I spoke about my husband training for the NYC marathon. All I have to say is that the months of training all came together of an amazing race. Race day is a grueling day for runners, and the family. But a miracle happened...
U.S. Attorney General Eric Holder testified before the senate judiciary committee and basically shrugged when asked if any other enemy combatant captured overseas had ever been brought to civilian criminal court to face justice. Talk about an incompetent boob, not to mention a disgrace.
Here is a list of wines all from Spain, and menus from restaurants in Brooklyn where a crew of us did a food / wine crawl through Carrol Gardens and Williamsburg recently
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