For this, I was facing half an uneaten watermelon, no barbecue on the horizon and a wealth of farmer's market booty. Tomatillos are especially great this time of year and are cheap! The banana pepper offers a light heat that isn't bracing. I like green zebra tomatoes and used a combination of those (from Three Rivers Farm) and some Great White tomatoes (actually yellow, from Earthdance Farms).
8 cups yellow watermelon chunks1. Roast tomatillos and onions under the broiler, about 3-4 minutes per side until lightly charred.
3 medium yellow tomatoes
1 banana pepper
Juice of 1 lime
8 tomatillos
2 small green onions
2 tsp coarse sea salt
2. Put everything into a blender or food processor in reasonable batches and blend until smooth.
3. Mix in a large bowl and refrigerate until just cool (30 minutes max).