The best way to make the flavors of summer shine is to use a Cuisinart for this sweet and tangy grill sauce.
1-2 fresh Serrano or jalapeño peppers
1 clove garlic, peeled
1 teaspoon salt
1 medium yellow onion, peeled and roughly chopped
2 cups seedless watermelon, cut into large pieces
2 tablespoons canola oil
No nutrition information available
1. Slice the stem(s) off the peppers. Slice down the middle and scrape out the seeds (if prefer a hotter sauce, leave the seeds in.) While the machine is running, drop the peppers and garlic with the salt down the feed tube. Finely mince then drop the onion chunks into the bowl. Process until minced and transfer to a bowl.
2. Add the watermelon chunks to the food processor bowl and puree until liquid.
3. Heat the canola oil in a medium saucepan on medium high heat. When the oil is hot and begins to shimmer, add the onion mixture. Stir to combine, adjust the heat to medium then sauté for 30 seconds. Cover and cook for 3-5 minutes until translucent, stirring occasionally. Add the watermelon juice, and stir to combine. Bring to a boil on high heat and reduce for 10 minutes stirring occasionally. Pour back into the food processor and whirl for 20 seconds. Transfer to a bowl and let sit on the counter until it comes to room temperature. Cover and refrigerate for 4 hours or overnight.
4. Brush over chicken, fish or pork during the last minutes of grilling, and serve with additional Watermelon Wonderful Grill Sauce on the side.