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Summer Salsa and The Jules Rosé
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The perfect standby recipe for Summer

This guest recipe from Unna Burch of The Forest Cantina is the perfect standby for Summer entertaining - and a great match with The Jules Rosé!

Summer Salsa with Watermelon

This is one of those easy recipes to have up your sleeve for summer. It goes so well with all kinds of BBQ meats, you can add it as a salsa to your next taco night, or simply serve it with corn chips for the ultimate snack. Add a glass of Jules Taylor’s “The Jules” Rosé in there and you have a match made in heaven! The watermelon in this recipe is delicious with the flavours in Jules’ Rosé and I love how pretty the colours look together!

 

This is actually my Mum’s salsa recipe, and when she makes it, she uses fresh summer peaches (in place of the watermelon), and I've also made it in the cooler months with persimmons which is super yummy. Pineapple is also great here too, especially if you are serving it with pulled pork tacos. Some other adaptations, if using watermelon you might like to add some feta and mint in there too, when fresh corn is out of season - canned whole kernel corn can be used and my Mum also adds a can of rinsed and drained black beans to her salsa. It really is such a flexible recipe, but the things that really bring all the ingredients together is the fresh lime and fresh chilli - so those are keepers!

 

2 x cobs of fresh corn - peeled (or a can of whole kernel corn, rinsed and drained)

1/2 small watermelon - peeled, deseeded and diced

10 cherry tomatoes diced

1 avocado, peeled and diced

1/2 cucumber, deseeded and diced

Fresh herbs - flat-leaf parsley, coriander or chives - chopped

1/2 red onion, finely diced

1-2 fresh limes

Salt and pepper

 

Bring a large pot of water on to boil. Once boiling, salt well and add the peeled fresh corn and cook for around 4 minutes or until the corn is bright in colour. Remove and rinse under cold water to cool, then cut the corn from the cob and add to a large mixing bowl. Add the chopped watermelon, tomatoes, avocado, cucumber, hers and most of the diced red onion and chilli. (I like to not add all of the onion and chilli just yet until I taste). Season with lime juice, salt (flakey salt if you have it) and pepper and gently mix together. Taste and see if it needs more onion, chilli, lime or salt and pepper and adjust to taste. Then serve.

NOTE: Because of the lime juice, this will keep if it is made a few houses if made ahead. But if you are making this ahead of time, you may want to add the avocado closer to when you are going to serve so it doesn't brown or go mushy.

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