A third batch of Watermelon BBQ Sauce....

We were in the car, traveling across the country to visit our oldest daughter and her husband, when I broke the news to my husband.  I was bringing them our last pint of our spicy Watermelon BBQ Sauce.  I could see the surprise and then, the pain in his face.  Our last jar?  Of his current favorite "put on everything in sight" sauce?  Yes.  Had it been anyone else, he would have sneaked the little bag of sauce out of the suitcase and hid it in the trunk of his car, but since it was our daughter he relented.  But, only after I promised I would indeed be making another batch as soon as we returned home.

And I did.  Yesterday I bought a seedless watermelon and sliced up the dark pink fruit to eat in a fruit salad while the lighter pink and white rind was made into another batch of sauce.  As it simmered and thickened on the stove the aroma filled the kitchen.  I had a happy husband.

Use this on grilled beef, pork, burgers, as a sauce for wontons...  my husband uses it on his turkey sandwiches and we love it more than ever on chicken!  Baked, grilled, roasted... dipped as a sauce for nuggets.  You can also use this as a spread on crackers with a 'schmear of cream cheese or on a bagel.  It's that good, on that many things!

Cleaning the watermelon

Scraped and chopped. You can use these rinds for watermelon pickles or discard.

Pureed watermelon and the pink/white part of the rind
Bringing to a boil and then simmer an hour til thick

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