| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pittsburgh | Dip | 4 | Servings |
INGREDIENTS
| 2 | c | Seeded & coarsely chopped watermelon |
| 2 | tb | Chopped onion |
| 2 | tb | Chopped water chestnuts (up to) |
| 4 | tb | Chopped Anaheim chillies |
| 2 | tb | Balsamic vinegar |
| 1/4 | ts | Garlic salt |
INSTRUCTIONS
Combine all ingredients; mix well. Refrigerate 1 or more hours. Makes 2 cups. Source: National Watermelon Promotion Board Notes: Hi fellow c-heads. I saw an interesting recipe in the food section of my local newspaper today (Pittsburgh Post-Gazette, 7/26/95), and I thought I'd share it with the group. I have yet to try it, but it sounds like the perfect accompanyment to a grilled chicken breast. You may, of course, want to adjust the amount of chiles or try using habs to increase the burn factor :-) Anyway, here is the recipe exactly as it appeared: Ray "melon-head, oops, I mean chile-head" Dawson CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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