Watermelon raspberry jalapeno salsa

August 20, 2008

MAKES 12 SERVINGS

2 tablespoons vegetable oil

1 cup fresh chopped scallions

1 clove fresh minced garlic

1 or 2 minced seeded jalapeno peppers, or to taste

1 cup fresh raspberries

1/2 cup sugar

1 cup watermelon, minced

8 ounces light cream cheese

Tortilla chips, whole grain crisp flatbreads or crackers

Heat the oil in 3-quart saucepan over medium high heat; add scallions, garlic and jalapenos and saute until toasted.

Reduce heat to low; add raspberries and sugar to pan. Bring to slow simmer and stir occasionally (for about 5 to 7 minutes). Remove from heat to cool. Refrigerate until chilled. Stir in watermelon. Place cream cheese in center of platter, and then pour salsa over cream cheese. Serve with chips, flatbreads or crackers.

National Watermelon Promotion Board

Nutrition facts per serving: 129 calories, 9 g fat, 4 g saturated fat, 21 mg cholesterol, 11 g carbohydrates, 2 g protein, 57 mg sodium, 1 g fiber