Make Ahead

Watermelon chili sliders

July 27, 2011
2 Ratings
  • Makes 24
Author Notes

Adapting a watermelon appetizer idea, I have added fresh hot serrano pepper with a white balsamic vinegar. I first tried these out with my pickled peppers, but in the end decided that I prefer the fresh peppers. —Sagegreen

What You'll Need
  • chilled seedless watermelon cut into 24 bitesize cubes, each roughly around an inch and a half
  • squeeze of 1 fresh lime
  • drizzle of premium extra virgin olive oil (I used Nudo's stone ground with basil)
  • @ 3 tablespoons white or golden balsamic vinegar ( or your favorite shrub, if you prefer)
  • 3 serrano (or jalapeno peppers), cut into 24 small pieces
  • generous pinch of Aleppo pepper
  • generous pinch of artisan coarse salt such as Bolivian rose, black Hawaiian, or Maldon
  1. Line up the cut and chilled inch and a half watermelon cubes. Spritz these first with lime juice and then drizzle with the olive oil. To cut the chili peppers, you might want to quarter slice each one lengthwise first and then half each quarter. Wipe away the seeds. Trim up the pieces if you like.
  2. Next using a teaspoon carve out a narrow elliptical cavity almost half an inch deep from the top of each one, on the bias. I create the half the cavity with the spoon with its concave side facing the center of the cube and then go in opposite (see photos). Fill the cavities with the vinegar.
  3. Transfer to a serving platter. Stick one toothpick into each slice of chili pepper. Insert one in each watermelon cube. Finish with a sprinkle of Aleppo pepper and artisan salt just before serving.

See what other Food52ers are saying.

  • Summer of Eggplant
    Summer of Eggplant
  • boulangere
  • Jestei
  • Sagegreen
  • wssmom

52 Reviews

Louise B. July 19, 2013
Can I make these a day ahead... Also I thought I would add a piece of prociutto on top.
HCR August 10, 2011
ooh i would LOVE one of those RIGHT now.
Sagegreen August 10, 2011
Thanks, h.c.r!
Summer O. August 10, 2011
Sagegreen August 10, 2011
Thanks, SoE!
omarston August 9, 2011
Wow! Your creativity is amazing!
Sagegreen August 9, 2011
boulangere August 9, 2011
Oh, welcome back to these beauties!
Panfusine August 9, 2011
A sight for sore eyes!
Sagegreen August 9, 2011
Thanks, guys. I think these would be a healthy addition to the fair.
Jestei July 31, 2011
ohhhhhhh this looks exciting
Sagegreen July 31, 2011
Thanks so much, Jestei. They are pretty easy and healthy....and disappear pretty fast!
Sagegreen July 31, 2011
Oops, I accidentally erased the line to wipe out the seeds of the chili peppers after cutting them in one of my edits. So please don't include the seeds!
wssmom July 30, 2011
What a fabulous combination (and a great foto, too)!
Sagegreen July 30, 2011
Thanks, wssmom. Your frittata sounds wonderful, too!
wssmom July 31, 2011
You know, I betcha these would be good, too, with tequila in place of the balsamic, for an interesting twist!
Sagegreen July 31, 2011
You know they would! I first had watermelon cubes which were scooped out with a melon baller and then filled with little vodka shots.
cookinginvictoria July 30, 2011
Wow -- what an inventive idea. Love the combination of flavors that you have created here: watermelon, chili, and vinegar. Sounds like the perfect antidote for a hot summer day. And your photos are stunning -- these look too pretty to eat!
Sagegreen July 30, 2011
Thanks so much, civ. You can make these whatever size you consider to be the perfect bite; their looks and size make them really easy to eat, trust me!
lakelurelady July 29, 2011
So simple, but yet so complex. Love it.
Sagegreen July 29, 2011
Thank you so much for that observation, lll.
TheWimpyVegetarian July 29, 2011
I am TOTALLY making these!!!
Sagegreen July 29, 2011
Thanks so much, ChezSuzanne. Let me know what you think if you try these.
BlueKaleRoad July 28, 2011
I've been pondering what to serve as an appetizer tomorrow evening and then saw your watermelon perfect for a warm summer night!
Sagegreen July 28, 2011
If you serve them, please let me know what you think! Thanks, BKR.
hardlikearmour July 28, 2011
This sounds awesome, and perfect for a hot & humid day. I bet it would be good with some drinking vinegar (aka shrub) in place of the balsamic.
Sagegreen July 28, 2011
Thanks, hla. What a great suggestion!
lorigoldsby July 28, 2011
that is beautiful! did you use the black hawaiian salt?
Sagegreen July 28, 2011
Thanks, lori. Yes, I just got both black Hawaiian and Bolivian rose salts from cubemarketplace! They are so good, too!
melissaleithwood July 28, 2011
Hi there, what plugin do you use to get your print, email, share, etc tab below the picture?
Sagegreen July 28, 2011
Hi, Melissa. I haven't added anything particular so I am not sure what you might need. If you have any problems, you might want to email the editors ([email protected]) for suggestions. They have always been helpful.
lorigoldsby July 28, 2011
it will automatically appear--you don't have to do anything.
checker July 27, 2011
Sagegreen July 28, 2011
Thanks, checker.
Hilarybee July 27, 2011
This would be so beautiful dunked in a martini (sans the balsamic).
Sagegreen July 28, 2011
Thanks, Hilarybee. I had thought of that, sans oil, too!
Panfusine July 27, 2011
wont work for me.. they look too cute to gobble up.. oh well I'll just shut my eyes then!
Sagegreen July 28, 2011
Aw, go on and gobble!
lapadia July 27, 2011
A terrific idea, Sagegreen...and I will take mine with a Vodka on the rocks chaser!
Sagegreen July 27, 2011
LOL, lapadia! After cocktail week I am switching over to salads myself! But I am sure these would be great with vodka or gin in the little cavity.
lapadia July 27, 2011
:) The sunshine and warmer weather is just starting to show up around the PacNW, this seems a great way to celebrate it, oh, and with a great BBQ, of course :)
dymnyno July 27, 2011
Wow! These are gorgeous!! Natural dayglo colors!
Sagegreen July 27, 2011
Thanks, dymnyno. The sunlight caught them just so!