Christopher Testani
This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.
Recipe information
Yield
8 Servings
Ingredients
2 ancho chiles, seeds removed
¼ small seedless watermelon, cut into 1-inch pieces (about 2½ cups)
½ large beefsteak tomato, chopped
¼ small red onion, chopped
½ jalapeño, with seeds, chopped
1 garlic clove, smashed
2 tablespoons fresh lime juice
Kosher salt
Preparation
Step 1
Bring chiles and 2 cups water to a boil in a small saucepan. Remove from heat, cover, and let sit until chiles soften, 25–30 minutes. Transfer chiles to a blender with a slotted spoon; discard liquid. Add watermelon, tomato, onion, jalapeño, garlic, and lime juice and blend until smooth; season with salt. Cover and chill.
Step 2
Do Ahead: Salsa can be made 8 hours ahead. Keep chilled.
