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Watermelon Mango Salsa

It may be 58° outside, but I’m going to blog summer recipes until the season is officially over, dangit.  Plus, there are plenty of watermelons and mangoes available in my supermarket right now, and this salsa is sooooo good.  I made it for our farmers’ market-themed gourmet club last month, but it would be fantastic as part of a picnic, as an appetizer for a non-traditional Mexican menu, or as a garnish for grilled fish or chicken.  Give it a try!

Watermelon Mango Salsa
Serves 6

Ingredients:
2 1/2 to 3 cups diced seedless watermelon
1 Granny Smith apple, finely diced
1 mango, pitted and diced
1/2 red onion, diced
2 teaspoons minced garlic (about 2 cloves)
1 jalapeno, seeded and minced
1 bunch cilantro, stems removed and leaves chopped
2 tablespoons fresh lime juice
1 teaspoon coarse salt

Method:
Combine the salsa ingredients in a bowl and refrigerate.  Serve with chips.

Source: Peace Meals (such a gorgeous cookbook!)

Watermelon Mango Salsa

I’ll admit that I was initially a bit hesitant about adding garlic to watermelon, but this combination of ingredients really works.  You get sweetness from the watermelon and the mango, tartness from the apple and the lime juice, and savory goodness from the onion, jalapeno, and garlic.  I enjoyed the play between textures just as much as the flavor; the crunch from the apples and onions was especially terrific.  I’ll definitely make this one again, especially if I have leftover watermelon to use.

Like most recipes I love, the salsa can be made ahead.  I threw mine together a couple of hours before serving it and I thought it was just perfect; if you make yours ahead and it gets too juicy, just drain off some of the liquid before serving.

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Cinco de Mayo All-Stars

Happy Cuatro de Mayo, everyone! We’re gearing up for Margarita Madness tonight and an official Cinco de Mayo party tomorrow, so I thought I’d share some of my favorite Cinco de Mayo-appropriate recipes with you today.

  • Mexican Hot Chocolate Cupcakes: These were a huge hit at my Cinco de Mayo-themed birthday party a couple of years back, and I’m making a batch to bring to tonight’s party.
Mexican Hot Chocolate Cupcakes
  • Margarita Cupcakes:  A creamy, citrusy winner. This recipe is a little more complicated than the Mexican Hot Chocolate Cupcakes, but the end result is delicious!
Margarita Cupcake
  • Green Chile Stew: This is a recent favorite, and the recipe is easily multiplied for groups. My friend’s parents have made cauldron-sized batches of green chile and pork for parties back in Las Cruces.
Green Chile Stew
  • Watermelon-Mango Salsa: Looking to go beyond the classic pico de gallo? This salsa is sweet and savory perfection.
Watermelon Mango Salsa
  • Coconut Key Lime Pie: I know key lime pie is hardly traditional Mexican cuisine, but the lime flavor pairs so beautifully with margaritas. It’s okay to color outside the lines, right?
Coconut Key Lime Pie
  • Fat Tire Pulled Pork Tacos: Need to feed a crowd? This is another great way to do it. Taco bars are always fun for parties. Try the recipe with Pacifico, Dos Equis, or another Mexican beer for the holiday.
Fat Tire Pulled Pork Tacos
  • Creamy Chipotle Shrimp Tostadas:  Three years later, and I’m still making this one. (We served it at a dinner party two weekends ago!) This dip is smoky, creamy, and just plain fantastic. Instead of serving it on chips, though, I now serve it in a bowl, sprinkled with queso fresco, with chips on the side.
  • Sparkling Limeade: This is a perfect margarita alternative for children or nondrinkers (although it also can be converted into margaritas – how convenient!).




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