The ginger makes this a tiny bit spicy. Reduce the amount of ginger if you want less spice. BHL
Yield: ½ cup, enough for two servings.
3 cups seeded watermelon, cut into ½" cubes, divided (much easier if you use seed-free watermelon!)
1 Tbsp minced fresh ginger (use a bit less ginger if you are using Honey Ginger Balsamic Vinegar, then taste to get the perfect amount )
2 Tbsp Flying Olive Serrano Honey Specialty Vinegar
2 Tbsp Flying Olive Lemongrass Mint, Sicilian Lemon, or Honey Ginger Balsamic Vinegar
2 Tbsp freshly squeezed lime juice
1 Tbsp light brown sugar
¼ tsp salt
1 Tbsp chopped fresh cilantro, leaves only
1 Tbsp fresh chopped mint or ½ tsp dried mint, optional
Cut the watermelon from the rind. Reserve ½ cup of cubes. Place 2½ cups of the watermelon in a food processor or blender. Add the ginger, Flying Olive Serrano Honey and Balsamic Vinegar of Choice, lime juice, brown sugar, and salt. Blend until liquefied.
Transfer to a saucepan. Bring to a boil over medium-high heat and boil until reduced to ½ cup. This will take about 20 minutes on medium-high, watching it carefully, or 40-45 minutes if you simmer it (and don't have to watch carefully until the last few minutes!) It should reduce to about ½ cup. Take off the heat and cool.
Up to this point, you can store your relish in the refrigerator for 2 days. Place the remaining ingredients in separate airtight containers. When ready to serve, stir in the remaining ½ cup of cubed watermelon, the cilantro, and the mint. Wonderful with Marinated Grilled Swordfish!
Inspired by a recipe from the amazing book, Mexican Flavors. Hugh Carpenter and Teri Sandison, 2014.
Submitted by Barb L.