by Sagegreen
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Sagegreen's Notes:
Expandchilled seedless watermelon cut into 24 bitesize cubes, each roughly around an inch and a half Ask a question about this ingredient
squeeze of 1 fresh lime Ask a question about this ingredient
drizzle of premium extra virgin olive oil (I used Nudo's stone ground with basil) Ask a question about this ingredient
@ 3 tablespoons white or golden balsamic vinegar ( or your favorite shrub, if you prefer) Ask a question about this ingredient
3 serrano (or jalapeno peppers), cut into 24 small pieces Ask a question about this ingredient
generous pinch of Aleppo pepper Ask a question about this ingredient
generous pinch of artisan coarse salt such as Bolivian rose, black Hawaiian, or Maldon Ask a question about this ingredient
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.
Ask a question about this stepNext 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.
Ask a question about this stepTransfer 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.
Ask a question about this stepYu-um.
So glad to see these beautiful little bits of deliciousness again! You are right, so nice to see a healthy addition,
Oh, welcome back to these beauties!
Thanks, guys. I think these would be a healthy addition to the fair.
Thanks so much, Jestei. They are pretty easy and healthy....and disappear pretty fast!
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!
You know, I betcha these would be good, too, with tequila in place of the balsamic, for an interesting twist!
You know they would! I first had watermelon cubes which were scooped out with a melon baller and then filled with little vodka shots.
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!
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!
So simple, but yet so complex. Love it.
I am TOTALLY making these!!!
Thanks so much, ChezSuzanne. Let me know what you think if you try these.
I've been pondering what to serve as an appetizer tomorrow evening and then saw your watermelon sliders...so perfect for a warm summer night!
If you serve them, please let me know what you think! Thanks, BKR.
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.
that is beautiful! did you use the black hawaiian salt?
Thanks, lori. Yes, I just got both black Hawaiian and Bolivian rose salts from cubemarketplace! They are so good, too!
Hi there, what plugin do you use to get your print, email, share, etc tab below the picture?
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 (editors@food52.com) for suggestions. They have always been helpful.
it will automatically appear--you don't have to do anything.
This would be so beautiful dunked in a martini (sans the balsamic).
wont work for me.. they look too cute to gobble up.. oh well I'll just shut my eyes then!
A terrific idea, Sagegreen...and I will take mine with a Vodka on the rocks chaser!
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.
:) 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 :)
I'm with you on the need for cold food. Your invention is beautiful, and I love its flavors.
And I all of you!
Wow. These look and sound amazing. You are so inventive!
I love this cool and hot what a brilliant idea! Perfect hot weather appetizer.
Thanks. Instead of sandwich sliders, I thought these would go down more easily. I just added another photo showing some black salt.
Thanks, Bevi. I just can't seem to cook anything this week, despite all these tempting, incredibly delicious chili recipes!
Wowza!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
ooh i would LOVE one of those RIGHT now.