Chilled Watermelon Salsa

I never thought of turning watermelon into salsa until I saw someone do it at a backyard barbecue last summer. Growing up, salsa meant tomatoes, onions, and jalapeños – that’s just how we always made it. When my friend served up this fruity version, I was honestly a bit skeptical.

But you know what? That first bite changed everything. The sweet watermelon paired with spicy peppers and fresh lime juice just works. It’s the kind of recipe that makes so much sense once you try it, you’ll wonder why you didn’t think of it sooner. Plus, it’s basically impossible to mess up – just chop, mix, and serve.

What Kind of Watermelon Should I Use?

For the best watermelon salsa, you’ll want to start with a ripe, seedless watermelon that’s sweet and crisp. The most common variety you’ll find at the grocery store is the Crimson Sweet, which works perfectly for this recipe. When picking your watermelon, look for one that feels heavy for its size and has a yellow spot where it sat on the ground – this tells you it’s ripe. Give it a tap with your knuckles too – a ripe watermelon should have a hollow sound. Since this is going in salsa, make sure to chop your watermelon into small, even pieces and drain off any excess liquid to keep your salsa from getting too watery.

Options for Substitutions

This fresh salsa recipe can be tweaked based on what you have in your kitchen:

• Watermelon: While watermelon is the star here and gives this salsa its unique sweet-savory flavor, you can try using ripe peaches or mangoes for a different but equally refreshing twist.
• Red onion: White onion or shallots work great too. If you find raw onion too strong, try soaking the sliced onions in cold water for 10 minutes before using.
• Jalapeño: Feel free to swap with serrano peppers for more heat, or bell peppers for a milder version. You can also use a pinch of red pepper flakes in a pinch.
• Cilantro: If you’re not a cilantro fan or don’t have any, fresh mint or parsley make good alternatives. Just use about half the amount since these herbs can be stronger.
• Lime juice: Lemon juice works just as well, or try a splash of rice vinegar for a different tang. You might need to adjust the amount to taste.

Watch Out for These Mistakes While Making

The biggest challenge when making watermelon salsa is dealing with excess liquid, which can make your salsa watery and dilute the flavors – after chopping the watermelon, let it drain in a colander for 10 minutes and pat it gently with paper towels.

Another common mistake is not chopping the watermelon into small enough pieces – aim for 1/4 inch cubes to ensure each bite has a good balance of all ingredients and fits nicely on a tortilla chip.

The timing of adding salt is crucial since it draws out moisture from the watermelon, so it’s best to add it just before serving rather than mixing it in advance.

For the best flavor combination, make sure to let the salsa rest in the refrigerator for at least 30 minutes (but not longer than 2 hours) to allow the flavors to meld together while maintaining the watermelon’s crisp texture.

What to Serve With Watermelon Salsa?

This fresh and juicy watermelon salsa is super versatile and works great as a topping for all your favorite Mexican dishes! The sweet-spicy combo is perfect with grilled fish tacos or shrimp fajitas, where the cool salsa balances out any heat from the seasonings. You can also serve it the traditional way – with a big bowl of tortilla chips for scooping up all that goodness. For a fun summer party spread, try setting it out alongside guacamole and regular tomato salsa to give your guests different dipping options.

Storage Instructions

Keep Fresh: This watermelon salsa tastes best when eaten fresh, but you can store it in an airtight container in the fridge for up to 2 days. The watermelon will continue to release liquid as it sits, so you might want to drain off any excess juice before serving leftovers.

Make Ahead: If you’re planning to make this ahead for a party, I recommend chopping all the ingredients separately and storing them in different containers. Then, combine everything about 30 minutes before serving – this keeps the watermelon from getting too watery and maintains the perfect texture.

Serve: For the best flavor, let the salsa sit at room temperature for about 15 minutes before serving. This allows the flavors to blend together nicely and takes the chill off the watermelon, making it taste fresher and more flavorful.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 80-100
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 20-25 g

Ingredients

• 2 cups seedless watermelon, chopped
• 1/2 red onion, sliced thinly
• 1 jalapeno, finely chopped
• 1/2 cup chopped cilantro
• 1 clove garlic, minced
• Juice from one lime
• 1/2 teaspoon salt

Step 1: Prepare the Ingredients

Start by placing the diced watermelon, chopped red onion, sliced jalapeño pepper, and fresh cilantro into a large bowl.

Ensure all ingredients are prepped to your preference, with the watermelon diced into bite-sized pieces and the jalapeño seeds removed if a milder spice level is desired.

Step 2: Add the Seasoning

Drizzle fresh lime juice over the ingredients in the bowl.

This will add a refreshing tang to the dish.

Sprinkle a pinch of salt over the mixture to enhance the flavors.

Step 3: Combine the Salad

Gently toss the ingredients using a large spoon or salad tongs.

Mix until all the components are well combined and evenly coated with lime juice and salt.

Step 4: Refrigerate or Serve

Your watermelon salad can be served immediately for a fresh taste, or you can choose to refrigerate it for a cooler and more infused flavor.

Enjoy this vibrant and refreshing dish as a perfect summer salad or side dish!