Although I am not very carnivorously-inclined myself, I do happen to be the daughter of a certified barbecue contest judge who, in order to receive his certification, had to swear a solemn oath to “spread the gospel of ‘cue.” Because he takes this oath seriously, my dear old dad fired up his backyard smoker before I left for school and sent me back with enough “low and slow” goodness to feed several friends.
So I whipped up some black bean burgers and a few other things, fed some folks, and then scooted off for a night of fun and frivolity with my very dangerous friend Christina.
The crowd did a pretty excellent job of cleaning up the food. However, I was left with an over-abundance of watermelon, so I decided to pull out my favorite knife this morning and see what I could do with it. Here’s what happened with what I could find in my kitchen…
Watermelon and Peach Salsa
- 2 cups diced watermelon
- 1 diced peach
- 1/2 cup diced red onion
- juice from half of a lime
- salt and pepper
I thought I was headed for failure as I mixed these ingredients together, but lo and behold–it’s pretty good! Try it with some chips, or, if you want to get fancy, on top of some grilled fish. I had it with a leftover black bean burger for lunch and it was totally two-thumbs-up. Cilantro and/or a jalepeno might be nice additions.
Emboldened by my successful salsa, I then dumped another cup or so of watermelon into my blender. I added maybe 4 ounces of riesling (the nice thing about hosting barbecues is that people sometimes leave wine in your fridge) and a couple splashes of lime-flavored club soda. It blended up all pink and frothy and DELISH, but I don’t have a picture because, um, I drank it. Sorry.