If you’re looking for a summer-time salsa that combines sweetness and spice, try this delicious Watermelon and Tomatillo Salsa recipe. You can use the watermelon as a serving dish.  This recipe also works well with those small “personal” sized watermelons as they make the perfect individual “dishes” for serving your salsa in.

 Watermelon and Tomatillo Salsa

10 medium tomatillos (peel off parchment-like coating and rinse)
2 tablespoons oil
2 cloves minced garlic

Minced onions
3 jalapeno peppers or to taste, seeded and chopped
1 tablespoon ground cumin
2 teaspoons mild chili powder
1 cup tomato sauce or puree
1 cup seeded watermelon chunks
1 dash salt and pepper to taste

Cut the tomatillos into quarters. Heat the oil in a large heavy sauté pan over medium-high heat to sauté the onions for a few minutes and then add the tomatillos, garlic and jalapenos. Sauté until the onions and garlic begin to brown.

Reduce heat to low and sprinkle the cumin and chili powder over the pan. Stir in the tomato sauce and bring to a simmer. Remove from heat. Cool. Place in a blender or food processor with the watermelon and puree. Season with salt and pepper to taste.

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She blogs for Vitacost.com and Momonomics.com on a weekly basis.