I never really thought much about making watermelon salsa. I enjoy the more traditional, tomato-based salsas, especially when you start talking about adding avocados! But with watermelon in season and the gift of a unique olive oil, I had something in mind!
Can’t beat the heat
I was recently contacted by Plato’s Olive Oil, a family-owned, California-based company, and asked if I would give their product – a habanero-infused olive oil – a try*. I was told the olive oil had just two ingredients: extra virgin olive oil made from California-grown olives, and habanero peppers (which they remove after infusing to keep the product safe from microbial growth). This sounded really interesting (and tasty), especially considering how often I use olive oil for cooking. Plato’s rep mentioned that the olive oil isn’t super-spicy, but he also noted that the oil does pack some heat.
Two worlds collide
I accepted a sample of Plato’s product, and started to wonder about how I could use it. Like I said, I love traditional-style salsas, but wanted to try a watermelon salsa. Not only that, but I wanted to use the olive oil in something besides pasta sauce or pesto. Ah ha! Spicy watermelon salsa it would be!
This olive oil would be great in pasta sauces, pesto, or used as a dip for crusty bread. What a great flavor! Even though the habanero is one of the spiciest chili peppers, this oil isn’t overwhelming, but it does have a kick to it. Check out the company’s site if this sounds like something you’d like. Take a peek at their recipes, and consider ordering one bottle for yourself and one for a friend!
Note: If you don’t have flavored olive oil to use for this recipe, just use standard olive oil and add about 1/4 cup of your favorite, hot pepper, diced.
*My acceptance of a free product does not guarantee a review. I received a complimentary bottle of Plato’s Olive Oil, with no obligation to write about it, or provide a positive review. I did not receive compensation for reviewing this product.
Recipe for Spicy Watermelon Salsa:
- 3 cups seedless watermelon, diced small
- 1 mango, peeled and diced
- 2 ripe nectarines, pitted and diced
- 1 teaspoon fresh cilantro, torn into small pieces
- 1/4 cup white onion, diced
- Juice from 1 lime
- 1 teaspoon Plato’s Habanero-infused Extra Virgin Olive Oil
- 1/8 teaspoon salt
- Add the fruit, cilantro and onion to a large bowl.
- Add the lime juice, olive oil and salt, and gently toss to coat all the ingredients.
- Cover and refrigerate for about an hour to allow the flavors to blend.
- Serve with grilled chicken or tuna, or as a dip for chips