Recipe courtesy of Haylie Duff
Episode: MexiCali
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Watermelon Pico de Gallo
Total:
1 hr
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 cups seeded and cubed watermelon
  • 1 cup fresh cilantro, roughly chopped 
  • 1 cup cubed pineapple 
  • 1 cucumber, peeled, seeded and chopped 
  • 1 jalapeno, seeded and chopped 
  • 1 lime, juiced 
  • 1 heirloom tomato, chopped 
  • 1 teaspoon sea salt, plus to taste
  • 1/2 teaspoon cayenne 
  • 1/2 teaspoon black pepper, plus to taste 
  • 1/4 cup pine nuts, roughly chopped 

Directions

In a food processor, place the watermelon, cilantro, pineapple, cucumber, jalapeno, lime juice, tomato, sea salt, cayenne and black pepper. Pulse to the desire salsa consistency, then transfer to a bowl. Stir in the pine nuts. Adjust the salt and pepper to taste. Chill for 30 minutes. Serve cold.

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