Chunky Watermelon Salsa

Salsa does not have to be just for tomatoes. When watermelon's in season, make this delicious recipe, which could more accurately be described as a pico de gallo than a salsa. The jalapenos give it heat. If you want more, leave the pepper seeds in. This goes fine with tortilla chips, or as a cold Summer salad.

  • 4 cups seeded watermelon
  • 1 cucumber, peeled and seeded
  • 1 red onion (about the size of a tennis ball)
  • 1/4 cup fresh cilantro leaves
  • 1 fresh jalapeño, seeded
  • Juice of one lime
  • 1/2 teaspoon salt
  1. Finely chop the watermelon, cucumber, onion, cilantro and jalapeño.
  2. Mix the chopped ingredients together in a large mixing bowl.
  3. Add salt and lime juice. Mix again.
  4. Cover and refrigerate for at least 1 hour, and serve the same day made.

Ready in: 2 Hrs

Kitchen tools you'll need for Chunky Watermelon Salsa:
Blender or Food Processor, Mixing Bowls

Recipe editor Patricia Mitchell