Recipe - Fresh Watermelon Salsa

2 cup Seeded & coarsely chopped
watermelon
2 tablespoon Chopped onion
2 tablespoon Chopped water chestnuts
2 (up to)
4 tablespoon Chopped Anaheim chillies
2 tablespoon Balsamic vinegar
One fourth teaspoon Garlic salt

Combine all ingredients; mix well. Refrigerate 1 or more hours. Makes 2
cups. Source: National Watermelon Promotion Board

Notes: Hi fellow cheads. I saw an interesting recipe in the food section
of my local newspaper today (Pittsburgh PostGazette, 7/26/95), and I
thought I'd share it with the group. I have yet to try it, but it sounds
like the perfect accompanyment to a grilled chicken breast. You may, of
course, want to adjust the amount of chiles or try using habs to increase
the burn factor :) Anyway, here is the recipe exactly as it appeared:

Ray "melonhead, oops, I mean chilehead" Dawson

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.