Watermelon-Mint Salsa

I vaguely recall promising to post this watermelon salsa recipe several weeks ago…you know…when it was still summer.  And here in the Pacific Northwest, it is going back to our drizzling dreariness (kinda love it, not gonna lie!).  Therefore, the intrigue of summer food has kind of faded away for many of us.
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BUT, since when do I subscribe to social norms?  I have been known to grill outside in rain and windstorms and go out for tacos (mmm I miss Moe’s!) in hurricanes…so why not post a summer salsa recipe in the fall? 😉

In any case, I don’t have a link for this recipe, as it came from a coupon book I got from Fred Meyer.  I made it on a day that we were having company over, I needed to make a yummy appetizer, and we had 1/2 a watermelon gifted to us from my mother that I wanted to use up.  I was a bit worried that our guests wouldn’t like it (not everyone is food-venturous), but 4 of us adults just gobbled it all right up! (though I don’t think the 3 kids in tow tried it).  It was a wonderful blend of spicy/zesty, with a faint hint of sweet, and great to pair with chips (or top grilled seafood or a pork chop with, or whatever you want!).
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Watermelon-Mint Salsa

serves 4-6

Ingredients:
-2cu seedless watermelon, diced (I’m not sure how much I used, I don’t think I actually measured)
-1cu cucumber, diced and seeded (I just used an entire cucumber)
-2tbsp red onion, finely minced
-1tbsp cilantro, finely chopped
-1tbsp fresh mint, finely chopped
-1/4tsp hot sauce (I think I added a few extra shakes)
-salt, to taste

Directions:
-Combine all ingredients, mixing gently to make sure they are well incorporated.
-Cover and let chill for one hour in the fridge.
-Leftovers can be refrigerated for several days.

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