It has been a hot week for us here in Seattle. Temperatures have climbed well into the 80's, and with the addition of humidity and only a fan to cool us down, we have had a rough first week of August.
Luckily, watermelon is in season here in the Northwest, and what better fruit to help you hydrate and get through a hot summer day?
Watermelon was my favorite treat growing up, and I loved to make it sweet, spicy and savory by adding chile, salt and lime. Although I don't have as many great recetas as my Mother, this one is simple enough that I have it down: Sandia con Chile y Limon (or, Mexican Style Watermelon)
This is a simple summer recipe that is common in Mexico (only three steps), and I'm happy to pass it down from my family to yours. Hope you enjoy it as much as we do!
Sandia con Chile y Limon (Mexican Style Watermelon)
Serves about 4
Ingredients:
- 1 tablespoon coarse salt
- 1 1/2 teaspoons ground chile pepper
- 1 lime (zest and juice)
- 1 watermelon (1-10 pounds), cut into wedges
- Combine your salt, chile pepper and lime in a bowl, and mix.
- Take your watermelon wedges and arrange them on a platter, then add your lime zest, juice and chile mixture on top (as little or as much as you prefer).
- Serve watermelon wedges immediately, or refrigerate until you are ready to serve.
- Enjoy!