Summer has kicked in. On a loud note. Its sweltering hot as soon as the clock strikes eleven in the morning. And the AC has to chill away at 18 C in the night and only then we manage to grab a wink. Such is the state of affairs here. Sordid. Isn’t it?
The heat only makes cringe at the sight of hot food. We ve bid our adieus to soups and deep fried snacks. Even moong dal ladoos. We are befriending summer elements here. And the first one to shake hands with was the rotund watermelons sitting almost at every nook and cranny in the city. Actually we dint make great friends in the beginning. The watermelons were not as sweet as they looked to be. But by the time we reached our third jolly fella, we had struck pink gold. Sweet, juicy and luscious pink gold. After we got bored enough of all that watermelon cooler, i decided it was time to try something new with the pink gold. And the rest is history exemplified with this salsa.
Recipe For Watermelon Salsa
( Chunks of watermelon combined with other veggies to dip in your pita chips)
Prep Time: 15 mins
Cook Time: Nil
Serves 2 generously
Source: Adapted from here
Watermelon 1 cup chopped finely and deseeded
Persian cucumber 1 chopped finely with the skin
Red jalapeno 1 seeds removed and chopped finely
Onion 1 medium chopped very finely
Lemon juice 2 tbsp
Mint leaves 10 to 12 chopped finely
Coriander leaves 3 tbsp chopped finely
Salt to taste
Black salt to taste
In a bowl, place all the ingredients and toss well.
Refrigerate for an hour before you serve.
Serve alongside pita chips or nachos.
That s about it! Easy breezy, right?