1 large watermelon
1 c tequila
1/4 c sugar
lime salt (recipe below)
Cut the watermelon into cubes. Using a hand blender, puree the watermelon and add remaining ingredients. Place in freezer until solid.
Rub lime juice around the rims of the serving glasses or bowls. Press the rims into the lime salt and scrape round servings from the frozen watermelon margarita mixture. Serve as a solid or in glasses as a slush. Garnish with peels of lime zest.
1/4 c salt
1 tsp dried lime zest
Combine by grinding together with a mortar and pestle.
Prep Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
- 2 cups diced watermelon (about 1/2-inch), seeds removed
- 1 cup frozen corn kernels, thawed
- 2 jalapenos or 3 serrano chiles, stem and seeds removed, chopped fine
- Juice of 1/2 lime (2 tablespoons)
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
Gently toss until everything is coated with the liquid.
Cover and refrigerate for at least 1 hour for the flavors to meld.
Serve with corn chips or as a condiment for tacos, burritos,burgers, etc.
- 1 (5-pound) watermelon
- 1 Vidalia or other sweet onion
- 1/4 cup red wine vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.