Melon, Jicama and Salsa Macha

Chef Gabe Kennedy is at it again with another refreshing summer recipe that includes classic flavorful fruits you love with a few flavors you'll learn to love if you don't already! No need to put down this salsa.

Ingredients

• Equal parts watermelon, cantaloupe, jicama - sliced into abstract shapes 1/2'' thick
• Basil to garnish
• Lime
• Salsa Macha
• 1 cup avocado oil
• 1 cup olive oil
• 6 dried ancho chiles, stems and seeds removed
• 6 dried morita chiles, stems and seeds removed
• 3 dried chiles de árbol, stems and seeds removed
• 6 garlic cloves, peeled and sliced
• ⅔ cup roasted peanuts
• 2 tablespoons white sesame seeds
• 1 tablespoon champagne vinegar
• 2 teaspoon light brown sugar
• Sea salt, to taste

Method
In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over or for about 8 minutes. Transfer the chiles to a bowl. Then cook the garlic and after the garlic toast the peanuts and the sesame seeds till lightly browned.
Add the vinegar and sugar in the pan and let it cook till it is evaporated. Let it sit and cool for about 30 min. After it's cool, pulse it in a blender until it is a coarse mix. Season with salt and keep in a jar.

Assembly
Lay melon onto the plate and then top with salsa, macha and basil. Serve with lime on the size

Reviewed by Gabe Kennedy

Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.

Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.