Ingredients
- 1 poblano pepper
- canola oil
- 3 cups watermelon seeded and diced
- 1/3 cup red onion minced
- 1/2 cup cilantro chopped
- 1 1/2 teaspoons fresh lime juice
- 1 1/4 teaspoons cumin seed
- salt to taste
Servings: servings
Instructions
- Heat grill or oven to 400. Brush outside of poblano pepper with canola oil and grill or bake for 8-10 minutes.
- When the pepper cools, peel off charred skin. Cut off the top, discard seeds and dice pepper. Add to a medium bowl.
- Stir in remaining ingredients until combined. Serve with tortilla chips.
Recipe Credits:
Juliana Goodwin
Share this Recipe
Powered byWP Ultimate Recipe