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 Spicy Watermelon Salsa in mind!
I was sent a habanero-infused olive oil from Plato’s Olive Oil, a family-owned, California-based company. 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.
I immediately started to think of a bunch of ways I could use it. 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.
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.
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. All opinions are my own.
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