If you’re looking for a summer-time salsa that combines sweetness and spice, try this delicious Watermelon and Tomatillo Salsa recipe.
Watermelon and Tomatillo Salsa
10 medium tomatillos (peel off parchment-like coating and rinse)
2 tablespoons extra-virgin coconut oil
1 tsp. minced garlic
2 tsp. 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
Black bean tortilla chips, for serving
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.”