04 September 2015

Watermelon Salad with Pickled Cherry Bomb Puree

This recipe was submitted by Brian Scibetta & Jordan Lee of DOC, as part of our Chef in the Market series at our PSU Market. Don’t be intimidated by the pickled cherry bomb puree – this recipe involves a quick pickle process so no special equipment is needed.

Watermelon Salad with Pickled Cherry Bomb Puree 

Yield: 4 servings

Ingredients (Sourced from market vendors Gathering Together Farm, Portland Creamery, Spring Hill Farm & Springwater Farm)

  • 2 C colorful heirloom watermelon, cubed
  • 1–2 T fresh-squeezed lemon juice
  • 1–2 tsp Cherry Bomb hot pepper puree (recipe follows)
  • 3 tsp chèvre (aka goat’s cheese)
  • 1 tsp lovage, chopped
  • Salt to taste – we use Maldon


  1. Cut Watermelon into generous bite-sized cubes
  2. Toss with a liberal amount of salt, cherry bomb puree*, and lemon juice
  3. Taste a few times. Make sure it’s delicious!
  4. Arrange on plate, garnish with spooned chèvre and sprinkle lovage to finish

Cherry Bomb Puree
Yield: approximately 1 cup


  • 2 C distilled white vinegar
  • 2 C water 4 T salt (to taste)
  • 1 T sugar
  • 20 Cherry Bomb hot peppers


1. Bring vinegar, salt, water and sugar to a boil

2. Score Cherry Bomb peppers on bottom

3. Pour vinegar mixture over the top of peppers and weigh down to ensure peppers are completely submerged

4. Chill, de-stem, deseed and puree in food processor

This recipe is featured in our Chef in the Market program. The full season schedule is available here.