DETROIT - Makes 16 servings
1 mini seedless watermelon
8 ripe, fresh California avocados, peeled, seeded and coarsely mashed
1/4 cup minced green onions
2 ripe tomatoes, seeded and diced
4 habanero chiles, stemmed, seeded and minced (or less to taste)
2 tablespoons lemon juice
Salt, to taste
1. Roll the watermelon to find the flattest side; place that side on bottom. OR, slice a thin slice off of one narrow end of the watermelon so that it will stand flat. Slice the top third of the watermelon off. Wrap and set aside.
2. Hollow out the red watermelon from the remaining watermelon section; reserve fruit for another use. A rice paddle works well for this task. Make sure all of the red part of the watermelon is removed. Pat dry with paper towels, then sprinkle with salt. Place upside down on a rimmed tray lined with paper towels and refrigerate overnight.
3. For the guacamole, gently combine all ingredients in a medium serving bowl. Let sit for at least 10 minutes for the flavors to blend. With paper towels, rub inside of watermelon bowl to remove salt and thoroughly dry. Fill with Firecracker Guacamole, serve and enjoy!
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