Spicy Watermelon Salsa – The Unexpected BBQ Hit
Ingredients
- Salsa:
- 4 cups seedless watermelon diced into ½-inch cubes
- 1 to 2 jalapeños seeded and finely diced
- ½ cup red onion finely diced
- ½ cup fresh cilantro chopped
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 1 tablespoon honey optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Serving:
- Tortilla chips
- Grilled chicken or fish
- Tacos
- Fresh lime wedges
Instructions
- Dice watermelon into small ½-inch cubes. Keep uniform.
- Remove excess seeds. Pat cubes dry with paper towels.
- Cut jalapeños in half. Remove seeds and membranes. Dice finely.
- Finely dice red onion.
- Chop cilantro.
- Combine watermelon, jalapeños, onion, and cilantro in large bowl.
- Add lime juice, zest, honey, salt, and pepper.
- Gently toss until well combined.
- Taste. Adjust seasoning as needed.
- Let sit 10 to 15 minutes for flavors to meld.
- Transfer to serving bowl.
- Serve with chips, on grilled meat, in tacos, or with lime wedges.
- Serve immediately or refrigerate up to 4 hours.
Notes
- Use ripe sweet watermelon for best flavor
- Dice small and uniform for easy scooping
- Remove jalapeño seeds for milder salsa
- Pat the watermelon dry to prevent watery salsa
- Let sit for 10 to 15 minutes before serving
- Serve cold from the fridge
- Drain excess liquid before serving
- Make up to 4 hours ahead maximum
- Fresh watermelon only — frozen gets mushy
- Store leftovers up to 1 day