Watermelon Salsa Recipe

This watermelon salsa recipe is so fun when served from a watermelon bowl! It is delicious with chips or on top of grilled chicken, salmon, or tacos.

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 12kcal

1 personal-sized or mini seedless watermelon (to be used as the bowl)
1 cup diced watermelon
1 cup diced cucumbers
1 cup diced bell peppers (any combination of green, orange, yellow or red peppers)
½ cup diced onion
⅓ cup chopped fresh cilantro
2 tablespoon lime juice
1 tablespoon finely minced jalapeno pepper (optional - add more for additional heat)
¼ teaspoon salt
⅛ teaspoon black pepper

Lay the watermelon on its side and cut the top ¼ to ⅓ off.
Cut slices into the flesh of the watermelon in a crosshatch pattern without going through the rind.
Make a cut all of the way around the watermelon between the flesh and the rind.
Scoop out the watermelon slices and set them aside on a cutting board.
Hollow out the rest of the watermelon and dump out the juice so that it can be used as a bowl.
Dice enough watermelon to measure one cup. Save the remaining watermelon for another use.
Put the diced watermelon in a bowl and add the cucumbers, peppers, onions, cilantro, jalapenos, lime juice, salt, and black pepper.
Mix everything together and taste the salsa. Add additional lime juice, salt, and black pepper, if needed.
Scoop the watermelon salsa into the hollowed out watermelon bowl. Serve the watermelon salsa directly from the watermelon bowl.

Store in an airtight container in the fridge for 3-5 days.

Add 2/3 to 1 cup of diced Roma tomatoes and a clove of minced garlic.

Add 2/3 to 1 cup of diced fresh mangos.

Combine 1 1/2 cups of diced watermelon, 1 cup of diced strawberries, 1 cup of diced mangos, and 1/2 cup of diced kiwi.