Watermelon Pico de Gallo a la Pioneer Woman Ree Drummond
I think that I previously mentioned that I subscribe the Pioneer Woman’s recipe blog feed. Well, the other day, she posted this gorgeous looking recipe for a pico de gallo (or salsa depending on your definitions) using watermelon and a bunch of different peppers.
Here is the link:
Taken verbatim from her post, her ingredients were as follows:
- 1/2 whole Small Seedless Watermelon, Diced
- 1/2 whole Red Onion, Diced
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Finely Diced
- 1 whole Yellow Bell Pepper, Seeded And Finely Diced
- 2 whole Jalapeños, Seeded And Finely Diced
- 1 whole Bunch Cilantro, Chopped
- 2 whole Juice Of 1 To 2 Limes
- 1/2 teaspoon Salt
After reading the comments, I digested what people thought of how it turned out and had in mind some slight changes. Also, of course, as I went along I always make some modifications to taste, so here is what I thought…
Gorgeous and colorful for sure, here is my photo:
What I could find was an elongated portion of a watermelon, say about a quarter of a whole large “seedless” watermelon. Well, my Mexican fiancé ate about half of it with cayenne pepper and lime juice, so what remained was about five slices, which I would say is plenty. Guess what? The watermelon will (eventually) make it quite watery. So too much will most likely lead to a sloppy mess.
Now as for the peppers. I bought a three-pack of a red, yellow and orange pepper (a “rainbow” pack). I omitted the green bell and sub’d the orange. They all have essentially that same sweet pepper taste. I’m not a huge fan of green bells. I did use about two jalapeños. I did use about 1/2 a red onion, as well as a bunch of cilantro. So the basic skeleton was obviously Ree Drummond’s.
As I tasted it, it seemed to lack body and flavor. For one, it needed a lot more salt than called for. I also added more lime because it needed more acid to balance all that sweetness from the peppers and melon. The melon substitutes the place of tomatoes in a normal pico, in the sense of the wateriness, but tomatoes would have added acid, so we need to replace that with more lime. I think I used about three whole limes juiced. I added cayenne pepper and about a half teaspoon of cumin. I left it like that and brought it to a Fourth of July cook-out we were invited to and it was a hit. We also brought the blue corn tortilla chips as Ree suggested. But, to me it still needed more acid and more salt. Our hosts seemed to enjoy it though, so maybe I am a salt lover, who knows….
It makes for a gorgeous dramatic colorful presentation. So give it a whirl and make it your own.