Recipe: Watermelon-Peach-Tomato Salad with Chili and Lime

I came across an inspiration in Southern Living magazine for a Watermelon-Peach salsa with that staple of the South, red pepper jelly. We didn’t have any red pepper jelly, and I’m not particularly fond of it anyway, so I improvised. Thinking of Mexico (watermelon and chili) and Asia (mango and chili), I decided to go for chili powder instead. I used a lime vinaigrette and lime zest, too.

The recipe, after the jump.

Watermlon-Peach-Tomato Salad with Chili and Lime

1 to 2 tablespoons chili powder
1/4 cup fresh lime juice
2 tablespoons lime zest
1/4 cup olive oil
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/2 cup slivered red onion
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs

Whisk together chili powder, lime juice, lime zest, and olive oil in a bowl. Add watermelon, peaches, onion, basil and mint and toss.

Season halved baby tomatoes with salt and freshly ground pepper. Toss with the other ingredients.

The original recipe, should you wish to try the hot pepper jelly method:

Watermelon-Peach Salsa and Tomatoes

1/2 cup hot pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
2 cups seeded and diced fresh watermelon
1 cup peeled and diced fresh peaches
1/3 cup chopped fresh basil
1/3 cup chopped fresh chives
3 cups baby heirloom tomatoes, halved
Salt and freshly ground pepper
Garnish: fresh basil sprigs

Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.

Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with salsa. Garnish, if desired.