Watermelon Salsa (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 cups watermelon, diced medium 1/2 cup red onion, diced small 1/2 cup sweet red pepper, medium 1/2 cup Florida tomato, diced medium 1 teaspoon jalapeno pepper, minced 1 tablespoon garlic, minced 2 tablespoon fresh cilantro, chopped 1 tablespoon fresh basil, chopped 1 tablespoon fresh parsley, chopped 1 1/2 tablespoon Balsamic vinegar 1/4 cup olive oil salt and pepper to taste

Instructions

In a bowl combine all ingredients, toss gently and refrigerate for 2 hours. Serve cold or slightly warm with your favorite fish or chicken. Makes 4-6 servings.

Serving Size

Makes 4-6 servings.

Notes

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .