Watermelon rojo

Watermelon rojo

By
From
Cantina
Makes
500 ml
Photographer
Chris Middleton

Rojo (red) sauce is generally a table sauce, made with red chillies, and used like a condiment. It usually contains very ripe tomatoes but here I have used watermelon for a very different flavour. I like to use watermelon for various salsas to dress seafood, and this one is the perfect sauce for briny oysters.

Ingredients

Quantity Ingredient
500g seedless watermelon, peeled and diced
3 serrano chillies, roughly chopped
1 small handful basil leaves
2 limes, zested and juiced
1 tablespoon sherry vinegar
1/2 small garlic clove
sea salt, to taste
freshly ground black pepper, to taste
sugar, to taste
1 small red onion, finely diced
1 small handful mint leaves, finely chopped
1 small handful coriander leaves, finely chopped
habanero hot sauce, to taste (optional)

Method

  1. Combine the melon, chilli, basil, lime zest and juice, vinegar and garlic in a blender and process until smooth. Season with salt and pepper and sugar if you feel it needs more sweetness. Refrigerate until required.
  2. Just before serving, add the onion, mint and coriander. If you like your rojo hotter, add a little habanero sauce.
  3. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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