Toasted Jalapeno Tomatillo and Watermelon Salsa

 

Note from Cheri: Chef Harry Schwartz developed this tasty salsa recipe for the National Watermelon Promotion Board, who shared it with us. Click here lots more information about watermelon -- recipes, carving instructions, nutritional data and more.

8 to 10 medium tomatillos (peel off parchment-like coating and rinse) 2 tablespoons vegetable oil 1 onion, minced 2 cloves garlic, minced 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 salt and pepper to taste

Makes About 3 Cups Cut the tomatillos into quarters. Heat the oil in a large heavy sauté pan over medium high heat and in it 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.