Ingredients
- 1 pound tomatillos, lanterns removed
- 7—8 slices ripe watermelon
- ½ cup green seedless grapes
- (optional) ¼ medium jalapeno, seeds removed
- 3 tablespoons olive oil, divided
- 2 medium cucumbers, peeled, seeded and roughly chopped
- 2 small shallots, peeled and halved
- 2 cloves garlic
- ¼ cup Italian parsley
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 2 tablespoons dry sherry
- ½ tablespoon apple cider vinegar
- Juice of ½ lime
- ½ teaspoon chili lime salt (like the popular brand Tajin Clásico)
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground white pepper
Preparation
Brush the tomatillos, watermelon, grapes and jalapeno (if using) with olive oil and grill over medium/low heat until light grill marks form and tomatillos are beginning to blister, approximately 5—7 minutes. Remove from the heat and allow to cool completely.
Remove the watermelon from the rind and roughly chop to make 4 cups.
In the bowl of a blender or food processor, add all ingredients and blend until smooth. Taste and season with additional salt and white pepper, to taste. Chill at least 2 hours before serving in chilled bowls or chili-lime-rimmed shot glasses.
Optional Garnishes:
Minced watermelon, shallots or cucumbers, halved cherry tomatoes, grilled corn kernels, dollop of creme fraiche, chopped herbs or a drizzle of olive oil. Or several of these!
