By Patricia Tanumihardja, Pickles and Tea
Makes: 6 servings
2 firm, underripe peaches or nectarines cut into 1/2-inch chunks (12 ounces, 3 cups)
1-1/2 cups watermelon cut into 1/2-inch chunks (6 ounces)
1 tablespoon light brown sugar
1 to 2 teaspoons bottled chili paste (or more depending on your taste)
1/4 teaspoon sea salt
1/2 cup boiling water
2 tablespoons distilled white vinegar
1. Drain the peaches and watermelon in a colander over the sink while you prepare the dressing.
2. Place the sugar, chili paste, and salt in a large bowl. Pour in the boiling water and vinegar and stir well. Taste and add more water or vinegar if desired. Let the dressing cool.
3. Tumble in the peaches and watermelon and toss. Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled or at room temperature.
