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Stoysich
Spicy Watermelon Wedges
A drizzle of pepper brine adds a nice vinegary bite, while a sprinkle of pepper and flaky sea salt finish it out.
If you’re feeling fancy, pry the top off the jar of pepper sauce and slice a few of the tiny peppers for garnish.
16 (3/4-in.-thick) watermelon wedges (from 1 small [4 1/2 lb.] seedless watermelon)
1 Tbsp. liquid from bottle of hot peppers in vinegar, plus 1 tsp. sliced hot peppers. Note many options and heat levels available. You select the jarred pickled pepper and the heat.
1/2 tsp. flaky sea salt
1/4 tsp. ground black pepper
Ingredients
Directions
Place watermelon wedges in an even layer on a cutting board. Drizzle both sides of watermelon wedges with liquid from hot peppers in vinegar. Sprinkle one side of watermelon wedges with flaky sea salt and coarsely ground black pepper; place on platter. Top with sliced hot peppers.
Make Ahead
Slice watermelon the night before. Remaining steps can be done the day guests arrive.