1/2 -- jalapeno pepper, seeds removed and finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup granulated sugar
-- Kosher salt
Remove the rind from the watermelon and cut into 1-inch chunks. Puree in a food processor until fairly smooth. Transfer to a large mixing bowl. Add the remaining ingredients and stir to blend well. Season to taste with kosher salt. Refrigerate 4 hours before serving. Serve within 2 days of making.