Fresh Watermelon Salsa


2 cups seeded & coarsely chopped watermelon
2 tablespoons chopped onion
2 tablespoons chopped water chestnuts
2 to 4 tablespoons chopped Anaheim chillies
2 tablespoons Balsamic vinegar
1/4 teaspoon garlic salt

Combine all ingredients; mix well. Refrigerate 1 or more hours. 
Makes 2 cups.
		Source: National Watermelon Promotion Board

Notes:

Hi fellow c-heads. I saw an interesting recipe in the food section of my
local newspaper today (Pittsburgh Post-Gazette, 7/26/95), and I thought
I'd share it with the group. I have yet to try it, but it sounds like the
perfect accompanyment to a grilled chicken breast. You may, of course,
want to adjust the amount of chiles or try using habs to increase the
burn factor :-) Anyway, here is the recipe exactly as it appeared: 

--
Ray "melon-head, oops, I mean chile-head" Dawson
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html