Title: Fresh Watermelon Salsa
Categories: Dip
Yield: 4 Servings

2 c Seeded & coarsely chopped
-watermelon
2 tb Chopped onion
2 tb Chopped water chestnuts
2 -(up to)
4 tb Chopped Anaheim chillies
2 tb Balsamic vinegar
1/4 ts Garlic salt

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

Notes: Hi fellow c-heads. I saw an interesting recipe in the food section
of my local newspaper today (Pittsburgh Post-Gazette, 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 "melon-head, oops, I mean chile-head" Dawson

CHILE-HEADS ARCHIVES

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