Roasted Pepper Watermelon Salsa

The first recipe Chef Harry created for a salsa with watermelon was such a favorite, he thought he'd make another because as we all know, variety is the spice of life.... and salsa is the life of the table!

1 onion, peeled and sliced

2 cloves garlic, chopped

3 Anaheim peppers, split, seeded and chopped

2 jalapeno peppers, seeded and chopped

2 tablespoons vegetable, olive or canola oil

1 cup tomato sauce

1 tablespoon ground cumin

1 teaspoon Ancho chili powder or to taste

Juice from 2 fresh limes

2 cups minced seedless watermelon

Salt and pepper to taste

Sauté the onion, garlic and peppers in the vegetable oil in a heavy sauté pan over medium high heat until they begin to toast and the peppers' skin blisters. Reduce heat and stir in the tomato sauce, cumin and chili powder. Bring to a simmer and remove from heat. Cool until just warm and place in a blender with the lime juice. Pulse and then blend briefly just to chop the contents finely. Pour the contents of the blender into a heatproof bowl and chill. When ready to serve, stir in the watermelon and any watermelon juice into the tomato pepper mixture. Season with salt and pepper. Makes 4 to 5 cups serving 12. Serve with chips or over just about anything off the grill.