Comment on this recipe
This relish/sauce/appetizer is great on cold meats, poultry and fish.
Fun to "cook up." Refrigerate leftovers.
3 cups watermelon rind
1 medium onion, chopped
2 tablespoons vegetable oil
3 medium tomatoes, not seeded or peeled
1 teaspoon salt (optional)
1/4 teaspoon pepper, or less to taste
Trim green and pink flesh from watermelon rind and cut rind into cubes, about 1-inch size. Place rinds in colander and drain. Prepare other ingredients while rind is draining.
After sufficient draining (30 minutes maximum), saute rind and chopped onion in oil, in large skillet, stirring frequently, until crisp-tender, about 10 minutes.
Add cut up tomatoes and cook and stir about 3 minutes more, until tomatoes are hot, but not mushy. Add salt (optional) and pepper to taste.
Ronald Schriefer, Moline