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“A dishwasher I once worked with used to make watermelon-habanero salsa, and I watched him eat it on all kinds of foods. I tucked that flavor profile away in my head, and then thought of it years later when I was doing watermelon skewers for an event. The melon we had was completely void of flavor, and I knew I had to do something for it. So I created a dipping sauce that was reminiscent of that salsa, and I’ve been making it ever since. There are lots of flavors that you’d think wouldn’t go well together that are actually quite complementary to each other. Often times, they’re complete opposites. Here, the earthy sweetness of the fruit meets the mellow balance of the honey and the tartness of the vinegar, with a spicy finish.”
Who Charlie Ayers, chef/owner Where Calafia
6 tablespoons orange blossom honey
4 tablespoons sherry vinegar
¼ teaspoon cinnamon
¼ teaspoon habanero chili powder
¼ teaspoon kosher salt
1 small watermelon
1. Bring first five ingredients to a boil, stirring constantly. Remove from heat, cool, then refrigerate.
2. Cut watermelon into cubes and place on small wooden skewers. Serve with sauce.
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