4 oz Southern Recipe Small Batch Spicy Dill Pork Rinds
12 Shishito Peppers
2 cups seedless watermelon, cut into 1inch cubes
4 Roma tomatoes, charred and quartered into 1 inch cubes (1 cup)
1⁄4 cilantro leaves, bunch
2 juice of limes (3 tbsp)
1 tsp. kosher salt
1⁄4 tsp. red pepper flakes
Honey for drizzling
To char the tomatoes, first cut them in half lengthwise and place flat side down on a hot griddle or cast iron sauté pan that has been rubbed with a touch of oil and wiped clean with a paper towel so it's black and shiny. Let the tomatoes char on one side, about 6 to 8 minutes. You want to keep some of the tomatoes' raw texture but flavored with caramelized smokiness. Pull from griddle and cool before dicing.
Next add the Shishito peppers to the hot pan or griddle, blistering the skin. Mix the peppers, diced tomatoes, watermelon to a mixing bowl and dress the salad with lime juice, honey, red pepper flake & salt. Just before serving add the cilantro and a hand full of Southern Recipe Small Batch Spicy Dill Pork Rinds.