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Arkansas Trip Rocks With Sweet, Spicy Salsa

The Tampa Tribune

Published: August 27, 2008

In summer travels, the divas found themselves in Little Rock, Ark., home of barbecue, Bill Clinton, hot springs and diamond mines (yes, we went looking for a big rock in Little Rock).

On a warm Saturday morning we headed to the farmers market overlooking Riverfront Park, a playground of farm-fresh produce straight from the backs of trucks. There were peaches, watermelons, beans, peas, corn, herbs, greens, tomatoes, beets, cucumbers, peppers, squash, lettuce, onions, radishes, organic eggs and cheese. We were especially enamored of the charming, friendly farmers with Southern accents thick as molasses.

We didn't find that big rock, but we did find a cool, easy watermelon salsa - a recipe courtesy of "Chauffeur Bob," who gave us a lift from the airport to the Peabody Little Rock.

This feisty summertime salsa features our market finds. With chunks of juicy watermelon, fiery jalapenos, crisp onion and a handful of pungent cilantro, it's a vibrant and flavorful medley of summer's finest. Served on grilled seafood, chicken or even tofu, it's a divalicious summertime supper.

LITTLE ROCK SUMMERTIME SALSA

2 cups cubed watermelon, seeds removed

1 diced jalapeno, seeded if you prefer less heat

1/4 cup diced white onion

1/4 cup water chestnuts
2 tablespoons balsamic vinegar
1/4 teaspoon salt
Fresh chopped cilantro, to taste

Gently mix all ingredients in a medium bowl. Serve chilled.

Ann-Marie Hodges and Pam Brandon can be reached at divas@culinaryconfessions.net.

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