Cucumber Watermelon Shooters
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3-4 cucumbers
1/2 watermelon
1/2 bottle of vodka
1 jalapeno
mint
Tools: melon baller
Instructions:
To make a vodka watermelon, cut a whole in it (about the size of a bottleneck), and jam a bottle of vodka upside down in the hole. Leave it for 1-3 days, allowing the watermelon to absorb the vodka slowly but surely. There’s a great how-to here.
Now, time for the food prep. The first thing to do (while your watermelon absorbs those last drops of vodka) is to create your cucumber shot glasses. The steps for these are similar to our Creamy Cucumber Cups, though our cups will be a little taller.
Cut your cups. You’ll get 3-4 cups per cucumber. You’ll have to cut a discard slice in between each cup so that you don’t end up with weird angled cups.
Now, let’s turn them into cups! Use a melon baller or spoon to scoop out the inside of your cucumber. We took out about 1 1/2 cucumber balls. (Set aside for cucumber water!)
From brit.co Next, prep the watermelon. Cut off about a third of the watermelon, scoop out the good stuff and get your chop on. And onto the mint. Chop a handful of mint pretty finely. Set aside in a bowl. For the jalapenos, we took out the seeds and hot stuff but feel free to leave them if you’re a bit bolder. Dice and add to the bowl with the mint. To really bring out the mint and jalapeno flavors, we added a little bit of vodka to the bowl and muddled everything together. Add to the watermelon. Stir it up and add additional mint and jalapeno as needed. Scoop watermelon into cups. Set on a kitchen towel or paper towel for a few minutes before serving. This will absorb the excess moisture present in both the watermelon mix and and the cucumber. We let ours sit for about 5 minutes and the excess moisture was gone.