Watermelon with Bird's Eye Chili and Lime
This recipe has become a summertime staple for founder Amy Nazer - it comes together in minutes and is always a hit at picnics and potlucks.
1 to 2 tsp Bird's Eye Chili extract
2 ounces lime juice (from about 2 limes)
Finely chopped mint (optional)
Mix Bird's Eye Chili extract into lime juice, starting with a smaller amount and taste to get the level right. It should be a little spicer than you'd want it on the fruit. Pour over watermelon and garnish with the finely chopped mint, if desired. Serve and eat immediately for the best flavor and crunch.