"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Watermelon Salsa Recipe

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This recipe for Watermelon Salsa, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 14, 2008


4 cup watermelon, seedless, chopped into small pieces
1 cup cucumber(s), seedless, chopped into small pieces
1/2 cup scallion(s), chopped into small pieces (green and white parts)
1/2 large yellow pepper(s), chopped into small pieces
1 large jalapeņo pepper(s), seeded, finely minced (do not touch seeds with bare hands)
1 1/2 Tbsp cilantro, fresh, minced
1 1/2 Tbsp mint leaves, fresh, minced
1 tsp sugar
1 Tbsp olive oil
2 Tbsp fresh lime juice

Toss all ingredients together in a large bowl. Serve at room temperature or chilled.
Notes - If you plan to make this recipe ahead of time, chop up and toss together the watermelon, vegetables and herbs, but wait to combine them with the sugar, olive oil and lime juice until just before serving.




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