This salsa is tangy and spicy, and it looks like delicious, edible confetti. If serranos are a bit too spicy for you, you can easily swap out for jalapeños, with or without seeds to adjust the heat.
Serves: 6-8
INGREDIENTS
- 1 cup apple cider vinegar
- 1 teaspoon sugar
- Kosher salt
- ½ watermelon, diced
- 2 peaches, peeled and finely diced
- 2 serrano chiles, seeded, finely minced
DIRECTIONS
- Bring vinegar, sugar and 1 1/2 teaspoons salt to boil in saucepan, stirring to dissolve sugar and salt. Pour over onions in nonreactive bowl; let cool, then refrigerate at least 1 hour or overnight. Mix together peaches and peppers and sprinkle very lightly with salt. Drain onions and fold in; add small amount pickling liquid, if desired. Serve immediately, or refrigerate in airtight container for 1 to 2 hours and serve at room temperature.
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