Best Spicy Watermelon Recipes

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SWEET-AND-SPICY PICKLED WATERMELON RIND



Sweet-and-Spicy Pickled Watermelon Rind image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

SPICY WATERMELON SALAD WITH PINEAPPLE AND LIME



Spicy Watermelon Salad With Pineapple and Lime image

Refreshing, sweet and spicy, this salad is the edible equivalent of a crisp beer on a hot summer's day. It pushes the watermelon-feta-mint combination to new heights with a Mexican-inspired flavor profile of lime, jalapeño and cilantro. It's also easy to prepare, requiring little more than a knife, a bowl and a whisk. Enjoy it as soon as it's assembled, as the salty dressing draws the juice out of the fruit fairly quickly and the salad can lose its fresh crunch. A sprinkle of Tajín, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.

Provided by Alexa Weibel

Categories     dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh lime zest, plus 2 tablespoons juice
1 tablespoon honey
1 jalapeño, thinly sliced
Kosher salt and black pepper
1/4 cup finely chopped red onion
1 1/4 pounds fresh watermelon, chilled
1 1/4 pounds fresh pineapple, chilled
4 ounces feta, crumbled (about 2/3 cup)
1 packed cup small cilantro sprigs, or 1/3 packed cup torn fresh mint
Tajín, for sprinkling (optional)

Steps:

  • In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
  • While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
  • When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

GRILLED WATERMELON SALAD WITH SWEET AND SPICY VINAIGRETTE



Grilled Watermelon Salad with Sweet and Spicy Vinaigrette image

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup plus 2 tablespoons olive oil
1/4 cup honey
1/4 cup freshly squeezed lime juice (from 2 to 3 limes) plus zest of 1 lime
1/4 cup minced shallots (from 1 large)
3 tablespoons hot sauce, preferably Texas Pete
2 large garlic cloves, minced
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup pecan halves
2 tablespoons brown sugar
1 small seedless watermelon
One 5- to 6-ounce box baby arugula
1 cup sliced strawberries
1/2 cup blueberries
4 ounces premium-quality blue cheese
1/4 cup chopped fresh parsley
1/4 cup sliced scallions

Steps:

  • For the vinaigrette: Combine the oil, honey, lime juice, zest, shallots, hot sauce, garlic and salt and pepper in a bowl to make a sweet and spicy vinaigrette. Set aside.
  • For the salad: Line a baking sheet with wax paper and set aside. Melt the butter in a large skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize, about 3 minutes. Spread out pecans on prepared baking sheet to cool.
  • Heat an outdoor gas grill to high or prepare a charcoal grill for high, direct-heat grilling. Trim the ends off the watermelon. Stand the watermelon on one cut end and cut in half, then cut each half in half again. Cut the quarters into 1/2-inch-thick slices. Brush the vinaigrette on both sides of the watermelon slices. Add the watermelon slices to the grill in a single layer and cook until warmed through and grill marks appear, 2 to 3 minutes per side. Cool the watermelon, then cut into cubes. (You won't use all the watermelon for the salad. Use as much as you like.)
  • Layer the arugula leaves, grilled watermelon, strawberries, blueberries, blue cheese, pecans, parsley and scallions in a salad bowl. Add vinaigrette and toss just before serving.

SPICY WATERMELON



Spicy Watermelon image

This Latino dish makes a refreshing summer snack with a surprising combination of flavors! Children love it.

Provided by feverdream

Categories     Salad     Fruit Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 cups cubed seeded watermelon
½ lime, juiced

Steps:

  • Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
  • Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.1 g, Sodium 296.3 mg, Sugar 9.6 g

SPICY TOMATO, CUCUMBER, AND WATERMELON SALAD RECIPE BY TASTY



Spicy Tomato, Cucumber, And Watermelon Salad Recipe by Tasty image

Here's what you need: small seedless watermelon, limes, Simple Truth™ Organic Grape Tomatoes, Simple Truth™ Organic Hass Avocados, medium Simple Truth™ Cucumber, Simple Truth™ Rosemary Balsamic Salad Dressing, jalapeño, flaky sea salt, Simple Truth Roasted and Salted No Shell Pistachios, Simple Truth™ Organic Basil leaves, Simple Truth Organic Chives

Provided by Kroger

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 small seedless watermelon
2 limes
1 container Simple Truth™ Organic Grape Tomatoes, thinly sliced crosswise
2 Simple Truth™ Organic Hass Avocados, peeled, pitted, and cut into 2 in (5 cm) half-moons
1 medium Simple Truth™ Cucumber, peeled and sliced into thin half moons
½ cup Simple Truth™ Rosemary Balsamic Salad Dressing
1 jalapeño, steemed and thinly sliced
½ tablespoon flaky sea salt
2 tablespoons Simple Truth Roasted and Salted No Shell Pistachios, chopped
2 tablespoons Simple Truth™ Organic Basil leaves
1 tablespoon Simple Truth Organic Chives, chopped

Steps:

  • Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles.
  • Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak.
  • Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing.
  • Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives.
  • Enjoy!

GRILLED FLANK STEAK WITH SPICY PEPPER AND WATERMELON SALAD



Grilled Flank Steak with Spicy Pepper and Watermelon Salad image

Provided by Dorie Greenspan

Categories     Pepper     High Fiber     Father's Day     Backyard BBQ     Dinner     Watermelon     Meat     Steak     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

Flank Steak:
1 1/2 tablespoons fresh lime juice
1 tablespoon grapeseed oil or olive oil
2 garlic cloves, pressed
1 teaspoon hot chili paste (such as sambal oelek)*
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon honey
1 1 1/2-pound flank steak
Pepper and watermelon salad:
1/4 cup hot chili sauce (such as sriracha)*
1/4 cup grapeseed oil or olive oil
3 tablespoons seasoned rice vinegar
1 1/4 teaspoons honey
4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
2 tablespoons minced red jalapeño chiles
2 cups 1/2-inch cubes seedless watermelon

Steps:

  • For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
  • For pepper and watermelon salad:
  • Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
  • Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
  • Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.

SPICY SHRIMP & WATERMELON KABOBS



Spicy Shrimp & Watermelon Kabobs image

My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
1 tablespoon honey
1 garlic clove, minced
4 cups cubed seedless watermelon (1 inch), divided
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 medium red onion, cut into 1-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
Minced fresh cilantro, optional

Steps:

  • For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SPICY WATERMELON SALSA



Spicy Watermelon Salsa image

I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. -Andrea Heyart, Aubrey, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 servings (1/3 cup each).

Number Of Ingredients 12

1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon honey
1/4 teaspoon salt
3 cups seeded chopped watermelon
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1/4 cup finely chopped sweet yellow pepper
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil

Steps:

  • In a large bowl, combine the first five ingredients. Add remaining ingredients; toss to combine. Refrigerate, covered, until serving. If necessary, drain before serving.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICY WATERMELON MARGARITA



Spicy Watermelon Margarita image

The sour formula is the root of many cocktails, including margaritas and mules, perhaps because it's so easy to remember and so simple to adapt. All you need: 1 part sweet, 1 part sour, and 2 parts alcohol.

Provided by Juliana Hale

Categories     Drinks Recipes     Cocktail Recipes     Tequila Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 9

2 cups seedless watermelon cubes
1 lime wedge
1 pinch kosher salt
ice cubes
1 ½ fluid ounces silver tequila
¾ fluid ounce orange-flavored liqueur (such as Cointreau®)
¾ fluid ounce lime juice
1 thin slice jalapeno slice, plus more for garnish
1 watermelon wedge

Steps:

  • Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
  • In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeno, and 2 ounces of the watermelon puree. Shake until very cold.
  • Strain into prepared glass. Garnish with watermelon wedge and jalapeno slice.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 63.7 g, Fat 1.1 g, Fiber 4.4 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 409.6 mg, Sugar 47.3 g

SPICY WATERMELON



Spicy Watermelon image

The intro on this states "Traditionally enjoyed by Latino children, this dish makes a refreshing summer snack with a surprising combination of flavors that any adventurous eater can enjoy!" When I saw it post on allrecipes.com was reminded of a delicious watermelon jalapeno gazpacho I had tried once years ago and though I just had to bring over here.

Provided by Debbwl

Categories     Melons

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups seedless watermelon, cubed
1/2 lime, juiced

Steps:

  • Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
  • Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

SPICY WATERMELON TOMATO SALAD



Spicy Watermelon Tomato Salad image

A quick, colorful, spicy, and refreshing salad that is perfect for any cookout.

Provided by Doug Matthews

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

2 cups cubed, seeded watermelon
1 large yellow tomato, cut into cubes
1 large red tomato, cut into cubes
¼ cup rice wine vinegar
¼ cup olive oil
2 tablespoons chile-garlic sauce (such as Sriracha®)
2 teaspoons honey
1 tablespoon chopped fresh lemon basil, or to taste
salt and ground black pepper to taste

Steps:

  • Spread watermelon, yellow tomato, and red tomato onto paper towels to drain some of the moisture; transfer to a large bowl.
  • Whisk vinegar, olive oil, chile-garlic sauce, and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture. Season with lemon basil, salt, and black pepper; toss gently to coat.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 6.6 g, Fat 6.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 161.6 mg, Sugar 5.1 g

SPICY WARM PINEAPPLE WATERMELON SALAD



Spicy Warm Pineapple Watermelon Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 red onion, diced
3 cloves garlic, chopped
1 tablespoon sugar
2 cups diced pineapple
1/2 cup medium watermelon chunks
1/2 cup rice wine vinegar
Salt
Chopped fresh mint leaves, for serving
Crumbled goat cheese, for serving

Steps:

  • Saute the onion and garlic together over low heat, in a medium saucepan, being careful not to burn the garlic. Add the sugar and let it dissolve until almost caramelized. Stir in the pineapple, watermelon, and vinegar and allow to cook until the fruit is coated with the liquid in the pan, about 2 to 3 minutes. Season with salt, to taste, and serve with chopped mint and goat cheese.

GRILLED FLANK STEAK WITH SPICY WATERMELON SALAD



Grilled Flank Steak with Spicy Watermelon Salad image

This is so good! The marinade gets a boost of heat from sambal oelek, an Indonesian chili paste, and it's flavored with honey, ginger and assorted spices that meld together and flavor the flank steak quite nicely. Don't pass on the watermelon salad, as it's meant to be a refreshing introduction after indulging in the spicy flank steak. Just be sure to keep the watermelon chilled until just before adding it to the salad, so it's as refreshing as possible. Sambal Oelek can be found online, but it's also available in most Asian markets or the Asian aisle of larger chain-type grocery stores.

Provided by Vickie Parks @Northwestgal

Categories     Beef

Number Of Ingredients 18

FLANK STEAK MARINADE
1 1/2 tablespoon(s) fresh lime juice
1 tablespoon(s) grapeseedoil or olive oil
2 clove(s) garlic, pressed
1/2 to 1 teaspoon(s) sambal oelek or hot chili paste (use sparingingly, it packs some heat and can sneak up on you)
1/2 teaspoon(s) fresh ginger, peeled and grated
1/2 teaspoon(s) honey
1 1/2 pound(s) flank steak (or beef for london broil)
1 1/2 teaspoon(s) sea salt
1 1/2 teaspoon(s) black pepper
PEPPER-WATERMELON SALAD
1/4 cup(s) hot chili sauce (such as sriracha)
1/4 cup(s) grapeseed oil or olive oil
3 tablespoon(s) seasoned rice vinegar
1 1/4 teaspoon(s) honey
4 medium bell peppers, assorted colors, cut into 1/2-inch chunks
2 tablespoon(s) red jalapeno chili peppers, minced
2 cup(s) seedless watermon, cut into 1/2-inch cubes, thoroughly chilled

Steps:

  • Flank Steak Marinade: Whisk all ingredients except flank steak in 13x9-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill in refrigerator at least 4 hours or up to 1 day. Bring steak to room temperature, and season with sea salt and pepper before grilling.
  • For Pepper-Watermelon Salad: Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
  • To Grill: Prepare barbecue grill (high heat). Grill flank steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
  • To Serve: Toss chilled watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.

SPICY SOUR CREAM & WATERMELON SUMMER SOUP



Spicy Sour Cream & Watermelon Summer Soup image

Sour cream and hot sauce give this savory watermelon soup its creamy-spicy appeal. Add fresh mint, top with more sour cream-and prepare for compliments.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. hot pepper sauce
5 cups watermelon chunks (1 inch)
1 large cucumber, peeled, seeded and chopped
3 stalks celery, chopped
1 yellow pepper, seeded, chopped
3/4 cup chopped red onions
1/4 cup tightly packed chopped fresh mint
1/4 cup lime juice
40 saltine crackers

Steps:

  • Mix sour cream and pepper sauce until blended. Refrigerate until ready to use.
  • Combine watermelon, vegetables, mint and lime juice. Add to blender in batches; blend until smooth. Transfer to another bowl.
  • Refrigerate 1 hour or until chilled. Top with sour cream. Serve with crackers.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD



Spicy Sriracha Grilled Chicken and Watermelon Salad image

What a delicious summer salad! Baby arugula is a great base that adds a touch of nuttiness. The addition of watermelon, basil, and Feta is a delightful flavor combination and gives the salad its fresh summery feel. Sriracha grilled chicken has just enough kick without dominating the flavors. Jess's slightly sweet and tangy...

Provided by Jess Grearson

Categories     Salads

Time 25m

Number Of Ingredients 12

2 boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
6 Tbsp fresh lemon juice, divided
1 Tbsp Sriracha hot sauce
2 pinch salt and fresh ground black pepper
1/4 c extra virgin olive oil
2 tsp agave syrup (honey may be substituted)
4 c baby arugula
3 c small-diced seedless watermelon, drained
1/2 c cherry tomatoes, quartered and drained
1/2 c yellow cherry or pear tomatoes, quartered and drained
1/2 c Feta crumbles
1/2 c fresh basil, cut to chiffonade

Steps:

  • 1. Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
  • 2. In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
  • 3. Marinate at room temperature for 5 minutes.
  • 4. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
  • 5. Let rest while preparing the salad.
  • 6. For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
  • 7. In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
  • 8. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
  • 9. Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!

SPICY WATERMELON SALSA



Spicy Watermelon Salsa image

This is a spicy-sweet salsa that starts off cool and ends in heat. It's hot, but very refreshing. I keep the seeds in the peppers for maximum heat. This was a prize-winning recipe at our neighbor's classic Cinco de Mayo party.

Provided by FrackFamily5 CA->CT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 20m

Yield 6

Number Of Ingredients 6

6 cups cubed watermelon, divided
1 serrano chile pepper
½ cup salsa verde (such as Herdez®)
1 serrano chile pepper, minced
1 teaspoon taco seasoning mix
salt to taste

Steps:

  • Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.
  • Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.

Nutrition Facts : Calories 55 calories, Carbohydrate 13.4 g, Fat 0.2 g, Fiber 0.7 g, Protein 1 g, Sodium 105.5 mg, Sugar 10.3 g

SPICY SALMON WITH WATERMELON SALSA



Spicy Salmon with Watermelon Salsa image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons diced red onion
2 tablespoons red wine vinegar
2 tablespoons red wine
1 tablespoon sugar
1 1/2 cups finely diced watermelon
1/4 teaspoon chives
1/4 teaspoons black sesame seeds
Salt and pepper to taste
1 cup honey
2 tablespoons fish sauce
1 tablespoons soy sauce
1 tablespoon cumin
1 tablespoons curry
1 tablespoon paprika
1 tablespoon black pepper
4 (6-ounce) salmon fillets
Salt and pepper to taste
4 tablespoons vegetable oil

Steps:

  • Make the salsa: Marinate the onion with the red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill.
  • Make the glaze: Combine all the glaze ingredients and bring to a slow simmer for ten minutes.
  • Divide the salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside. Heat a heavy-bottomed saute pan over medium heat. Add enough of the vegetable oil to film the bottom of the saute pan. Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse ground pepper.

SPICY WATERMELON FETA SALAD



Spicy Watermelon Feta Salad image

Make and share this Spicy Watermelon Feta Salad recipe from Food.com.

Provided by JoJoStar

Categories     Melons

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 cups of 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
fresh coarse ground black pepper
1/2 teaspoon red pepper flakes (optional)

Steps:

  • In a large bowl, combine the watermelon, feta, and black pepper to taste.
  • Add red pepper flakes if you like.
  • Serve immediately.

Nutrition Facts : Calories 88.8, Fat 5.4, SaturatedFat 3.8, Cholesterol 22.2, Sodium 279.8, Carbohydrate 6.8, Fiber 0.3, Sugar 5.7, Protein 4

SWEET-AND-SPICY WATERMELON CUPS



Sweet-and-Spicy Watermelon Cups image

For dessert, watermelon takes on the classic Mexican pairing of chocolate and cinnamon, as well as zesty lime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 8

Number Of Ingredients 8

2 tablespoons sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon coarse salt
1 small seedless watermelon (about 4 pounds), cut into 2-by-1-inch pieces
4 ounces dark chocolate bar, broken into 8 pieces
1 lime, cut in 8 wedges
8 cinnamon sticks

Steps:

  • Stir sugar, cayenne pepper, cinnamon, and salt in a small dish; set aside.
  • Divide watermelon among 8 glasses; Tuck a piece of chocolate, a lime wedge, and a cinnamon stick into each glass. Refrigerate, covered, until ready to serve, up to 4 hours. To serve, sprinkle each with 1/2 teaspoon sugar mixture. Serve with remaining sugar mixture on side.

SPICY THAI WATERMELON WITH CRAB



Spicy Thai Watermelon With Crab image

Provided by Mark Bittman

Categories     easy, soups and stews

Time 10m

Number Of Ingredients 9

1 small watermelon (about 3 pounds)
2 ripe tomatoes
1 minced garlic clove
2 tablespoons lime juice
Minced fresh hot chili (like Thai or serrano) (to taste)
Fish sauce (to taste)
A few ice cubes
Small mound of lump crabmeat
Fresh cilantro

Steps:

  • Peel watermelon, and cut the flesh into large chunks. Put them in a food processor along with tomatoes, garlic, lime juice, minced fresh hot chili (like Thai or serrano) and fish sauce (both to taste). Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a small mound of lump crabmeat. Garnish: Fresh cilantro.

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