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
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)
tablespoons white or golden balsamic vinegar ( or your favorite shrub, if you prefer)
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
- 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.
- 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.
- 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.