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Hi friends! Today I am sharing a yummy recipe for Watermelon Salsa!
Taco Tuesdays are a special event around our house. It is the one meal I know my youngest son will actually enjoy every single time. I had a personal size watermelon the other day and decided to whip up a watermelon salsa to accompany our traditional salsa recipe. It came out sweet and spicy and was a big hit with yellow corn tortilla chips. It would be wonderful on fish tacos and even grilled meats if you love watermelon like we do.
Watermelon Salsa Recipe
The following photos will give you a visual view of how this recipe is made.
First I cut the watermelon in half and then scooped out the flesh of the fruit with an ice cream scoop. I love this one.
Then I finely (sort of coarsely finely) diced the watermelon. The yield for single serve melon was about 3 cups. Just enough for a salsa side dish for a family of 4 to 6 for dinner .
Next, I removed the seeds and the white membrane from a jalapeno and then minced the jalapeno, this helps spread the heat as evenly as possible in the salsa.
Then I finely diced red onion and chopped fresh cilantro, about a 1/4 cup cilantro and a 1//4 cup red onion.
Now the ingredients are ready to hang out in the same bowl together and magically become salsa. I may or may not have eating four spoonfuls of watermelon while I was putting it in the large mixing bowl. 🙂 I love my glass mixing bowls, you can find them some like them here.
I LOVE my GLASS mixing Bowls.
In the mixing bowl I placed all the prepared fruits and veggies, watermelon, red onion, cilantro, and jalapeno. (note, add a little jalapeno at the start, you can always add more later, but you cannot take it away). Once the ingredients are on the add the juice of one lime. A juice thingamabob is a must for limes! Those suckers are mighty tough and the long handles on the citrus press are a big help. I love this one, it gets the job done.
Next a table-spoon of good olive oil. This helps the flavors marry-up or at least make good friends.
Next, a 1/4 tsp salt and 1/4 tsp pepper. Or add as much as you need of each. I strongly suggest going a little and working your way up until your taste buds give the green light. Plus, if you are eating the salsa with corn tortilla chips, remember they are salted as well.
Fold all the ingredients together, give it a taste for heat, and salt and pepper and when you are satisfied serve right away with corn tortilla chips or refrigerate and serve within the next three days.
Serve this dish with tortilla chips or over fresh grilled meats and on tacos!
My family loved, loved, loved this salsa and I sure hope you do as well! If you don’t like it hot use banana peppers or just plain yellow bell pepper.
It truly is Yum-tastic.