30 minutes prep time | Serves 12

What you need:

• 1 onion, peeled and sliced
• 2 cloves garlic, chopped
• 3 Anaheim peppers, split, seeded, and chopped
• 2 jalapeno peppers, seeded and chopped
• 2 Tbsp olive oil
• 1 c tomato sauce
• 1 Tbsp ground cumin
• 1 tsp chili powder, or to taste
• Juice of 2 fresh limes
• 2 c minced seedless watermelon
• Salt and pepper to taste
   

What you do:

1. Saute the onion, garlic, and peppers in oil in a heavy pan over medium-high heat until the skin of the peppers begins to blister. 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 to chop the contents finely. Pour the contents of the blender into a heatproof bowl and chill. When ready to serve, stir the watermelon with its juice into the tomato-pepper mixture. Season with salt and pepper. Serve with chips or over veggies or meats from the grill.
    

Per serving: 49 Calories, 1 g Protein, 6 g Carbohydrates, 1 g Fiber, 3 g Total fat (2 g mono), 11 mg Sodium, Vitamin C