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 sautÃ© pan over medium-high heat to sautÃ© the onions for a few minutes and then add the tomatillos, garlic and jalapenos. SautÃ© 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.”