Healthy Camp Cooking Recipe

As I heated ramen over a pocket rocket camp stove 5 years ago, my friend Jason smeared peanut butter on bread after a long day of canyoneering in Zion. He missed his mark, and ended up with peanut butter all over his hand, because his attention was focused on the on a grass fed bison burger, stuffed with fresh ginger and wrapped in a collard green. You see, our friend Moose had camp cooking down to an art. He was the master, and that summer we deemed him a "Backcountry Bulter". Fast forward several years and a lot of outdoor cooking experience and we've all stepped up our Backcountry Butler-ing game. Here's a recipe for a newly discovered summer favorite.

 Sweet & Spicy Watermelon Cucumber Salad

1/4 cup red onion, thinly sliced

1 lime, juiced

1 clove garlic, minced

1 tablespoon El Yuecateco Red Sauce Habanero Pepper hot sauce

1 teaspoon salt

4 cups watermelon, chopped into 1 inch cubes

4 cups cucumber, halved and sliced 1/2 inch thick

1/2 cup fresh cilantro leaves (or mint if you prefer)

​El Yucateco's Go Native campaign is all about celebrating summer and outdoor living & cooking with your friends and family. Whether that means a beach BBQ while enjoying the surf, grilling and boating out at the lake, or creative campfire cooking after biking, hiking, and taking in all nature has to offer.  #FiftyYearsOfFlavor​

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