This vibrant watermelon salsa combines sweet melon with lime, jalapeño, and cilantro for a lively dip! Perfect alongside chips or grilled meats, this simple recipe is an exciting summer starter that’s both vegan and gluten-free.
One summer, Alex’s mom presented watermelon salsa at a family barbecue, and although I was initially hesitant—one taste transformed my perspective! The blend of sweet, succulent watermelon with tangy lime and fiery jalapeño was enchanting. She recommended that Alex and I create our own twist on the recipe: and I’m truly thankful she did.
Now, this lively watermelon salsa has become a summer appetizer essential in my home! It’s straightforward to prepare, needs no cooking, and vanishes within moments during gatherings. It pairs well with tortilla chips, but is also delicious alongside grilled fish, chicken, or tacos. Just remember to serve it with a slotted spoon, as it’s incredibly juicy!
Key elements in watermelon salsa
Salsa translates to “sauce” in Spanish and encompasses a wide array of sauces in Mexican cuisine that can include or exclude tomatoes. The most common salsa features red tomatoes, but there are countless popular variations like corn salsa, peach salsa, and mango salsa.
This watermelon salsa adopts the same principle as a fresh tomato salsa but replaces tomatoes with cubed watermelon! I prefer to cut the cubes into smaller sizes for a cohesive texture, but you can opt for larger cubes for a chunkier look. The ingredients you’ll incorporate are:
– Fresh ripe watermelon: The highlight
– Tomato: Introduces classic salsa taste (optional but suggested)
– Red onion: I favor this over white onion for its gentler flavor
– Jalapeño pepper: Start with half and adjust based on spice preference
– Fresh cilantro: Vital for that genuine Mexican taste
– Fresh lime juice: Avoid bottled—fresh is essential
– Granulated sugar: Balances acidity and enhances sweetness
– Kosher salt: Unites all the flavors
How to cube a watermelon
We often felt intimidated when preparing watermelon recipes since this fruit is notoriously challenging to cut. However, here’s a technique for cutting a watermelon that simplifies and expedites the process:
1. Halve it. Use a large Chef’s knife to cut the watermelon in half through the center (not lengthwise).
2. Slice it. Turn the half over onto the flat side and slice it into pieces.
3. Remove the rind with a paring knife. Switch to a small paring knife (the smaller knife provides better control). Cut away the rind from each slice.
4. Create a grid for cubes. Switch back to the knife. Form a grid pattern to dice the watermelon into cubes.
Professional tips for watermelon salsa
Watermelon salsa is reminiscent of any fresh salsa: the only time-consuming aspect is chopping all the ingredients! Here are a few tips regarding flavor adjustments:
– Modify the spice level as desired. This watermelon salsa tends to be mild since we recommend removing the seeds from the jalapeño. However, if you enjoy spicier salsa, incorporate some seeds: or you can even use the whole pepper.
– Add sugar or salt to taste. Depending on the sweetness of your watermelon, you might need to include extra sugar in the salsa. Additionally, it may require a pinch or two more salt: always taste and adjust as needed!
Storage details
This watermelon salsa is best enjoyed the day it’s made. Nonetheless, it can be kept in the refrigerator for up to 2 days. It will accumulate liquid during storage, so you may want to drain it or use a slotted spoon when serving. I prefer consuming it the same day, especially with plenty of extra tortilla chips!
Serving suggestions
What’s the best way to enjoy watermelon salsa? Pair it with a large bag of tortilla chips, and you’re ready to go! It’s also fantastic with plantain chips or your preferred dippers. But don’t limit its use: it’s a zesty sauce that complements grilled fish and more. Here are some serving suggestions:
Dietary considerations
This watermelon salsa recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Watermelon Salsa
This vibrant watermelon salsa combines sweet melon with lime, jalapeño, and cilantro for a lively dip! Perfect alongside chips or grilled proteins, this simple recipe is an exciting summer starter that’s both vegan and gluten-free.
Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 8
Category: Appetizer
Method: No Cook
Cuisine: Mexican Inspired
Diet: Vegan
Ingredients
– 2 cups finely diced fresh ripe watermelon
– ½ cup diced tomato (optional)