Herve Guillard, center, with Ed Avis and Kathleen Furore, won second place in the el Restaurante Sassiest Salsa Contest sponsored by Mama Linda Tomatoes.
This recipe won second place in the 2018 el Restaurante Sassiest Salsa Contest sponsored by Mama Linda Tomatoes. It was developed by Herve Guillard of Culinary Wonders in Saugus, California.
Juice of one lime
Watermelon (enough for 3 c. diced)
1 c. Mama Linda Chopped Tomatoes
¼ c. chopped cilantro
½ ea red onion, minced
1 lime, zest + juice
1 T. balsamic vinegar
1 T. olive oil
1 T. honey
1 chipotle in adobo, minced
Salt and pepper
Set your grill on medium high and oil it.
Slice watermelon ¼” thick. Season with salt and pepper and lime juice (lime #1). Grill like a steak, until forming nice charred grilled marks while keeping some al-dente to the watermelon – about 2 min on each side. Remove, let cool then dice (¼” dice).
Strain the tomatoes, reserve juice. Mince chipotle and red onion. Chop the cilantro. Zest lime #2 then squeeze the juice, reserve both. In a bowl, toss gently all the ingredients, except tomato juice. Let stand for 20 min. Season with salt and pepper, taste and adjust. Adjust texture with reserved tomato juice if needed.