Watermelon Salsa

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Fresh, sweet, and ready in 10 minutes. This watermelon salsa is made with ripe watermelon, yellow bell pepper, red onion, jalapeño, cilantro, and lime juice. Serve it with chips as a summer appetizer, or spoon it over fish tacos, grilled chicken, or burgers.

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Prep Time 10

Total Time 10

Servings 12 servings

Ingredients

▢ 2 cups fresh watermelon - diced into small pieces (seedless watermelon works best)
▢ 1 yellow bell pepper - diced into small pieces (about 1 cup)
▢ ½ red onion - finely diced (about 1 cup)
▢ ¼ cup fresh cilantro - chopped
▢ ½ jalapeno - seeds removed, finely diced
▢ 1 tablespoon fresh lime juice - from 1 lime
▢ salt - to taste

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Instructions

Dice the watermelon, bell pepper, and red onion into small, even pieces. Dice the red onion slightly smaller than everything else. If using jalapeño, remove the seeds and finely dice.
In a medium bowl, combine 2 cups fresh watermelon, 1 yellow bell pepper, ½ red onion, ½ jalapeno, and ¼ cup fresh cilantro.
Add 1 tablespoon fresh lime juice and a pinch of salt. Stir gently to combine without mashing the watermelon.
Taste and adjust lime juice or salt if needed. The lime should brighten the watermelon, not overpower it.
Chill in the refrigerator for at least 20 minutes before serving. Drain any excess liquid before serving.

Notes

Yield: This recipe makes approximately 3 cups of salsa. Scale up or down as needed.
Drain before serving: Watermelon releases liquid as it sits. Give it a stir and pour off any excess at the bottom before serving, especially if you made it ahead.
Adjust the heat: The jalapeño is optional. Seeds removed and only half keeps the spice mild. For more heat, add the whole thing or leave some seeds in.
Best eaten same day: This salsa is at its best within a few hours of making it. It will keep in the fridge for 2-3 days, but the watermelon will soften and release more liquid over time.

Nutrition