Watermelon Salsa
You will need:
1/4 cup Smucker's Orange Marmalade
1/4 cup fresh cilantro, chopped
1/4 cup jalapeno peppers, finely chopped
2 tablespoons white vinegar
1 garlic clove, minced
½ teaspoon salt
2 cups seeded watermelon, coarsely chopped
1 cup sweet onion, chopped
1 cup orange sections, chopped
Stir together first 6 ingredients. Add watermelon, onions and orange sections, tossing until coated. Chill at least 1 hour before serving with Frito Lay Tostidos Gold chips. Yield: 4 cups. To can, heat all ingredients in a large saucepan and allow to simmer 10 minutes. Pour into hot pint jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling water bath for 15 minutes. Remove and allow to cool on wire rack (untouched for 12-24 hours) away from drafts. Do not tighten lids. Store at room temperature.
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This recipe comes from the Pick Tennessee Products website.
