Spicy Watermelon Remoulade

I’ve been nursing a pretty annoying outbreak of poison ivy all week.  

I can’t believe that after all these years of working in the garden, I have never been exposed to it before!  So I had just assumed that I must be immune to it, and commenced to throw caution to the wind every time I whacked away at all the pesky weeds.

 Plus, I was always under the impression that it was just a rash of some sort that popped up when exposed. Silly me!  That wicked little plant can RIP.YOU.UP!  

But here’s the weird part–I went online to research various methods of alleviating my suffering; but nothing worked.  Then at church Sunday, my friend Michele suggested using salt.  Huh?  Salt?  

So I dampened my spots, liberally applied salt, and sat for about an hour.  Wouldn’t you know that I got some immediate relief?!  After all the countless dollars spent on over-the-counter remedies, a cheap box of salt was the ticket to easing my misery!  I guess we cooks know best that salt draws out moisture, so it does makes sense.

Well after such an uncomfortable week, I decided to do some cedar plank salmon with Spicy Watermelon Remoulade out on the back deck.  I, my S.O. and the pups all hung out on the swing, next to the soothing citronella plant, admiring the beautifully manicured (weed-free) garden. 

“What the heck’s a remoulade?” my S.O. asked, while getting up out of the swing.

Fancy tartar sauce”, I replied.  “Where are you going?”

“To get some salt.”


Have a great day, everybody.

Yours Truly,

 Sherry K – The Itchy, er, I mean Jazzy Gourmet.

Spicy Watermelon Remoulade
Prep time
Total time
Sweet watermelon, cool dill pickles and spicy jalapeño peppers in a mayo based sauce work well on any fish, seafood or chicken dish.
Recipe type: Sauce
Cuisine: American
Serves: 8
  • ½ cup diced seedless watermelon
  • ½ cup mayonaise
  • ½ cup diced dill pickle
  • 1 teaspoon finely diced jalapeno pepper (more or less, depending on how much of a kick you want)
  • 1 tablespoon finely diced red onion
  • ¼ teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground ancho chili pepper
  1. Combine all ingredients into small bowl. Refrigerate for at least one hour. Serve with fish, seafood or chicken.
Recipe by Jazzy Gourmet Cooking Studio at
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.

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