Watermelon salsa is a sweet & savory very refreshing salsa that I love to serve over grilled or baked fish, grilled boneless chicken breasts, or serve with tortilla or pita chips.
My favorite way to serve watermelon salsa is over baked tilapia with a side of rice and refried black beans topped with crumbled queso. It’s the perfect light and refreshing meal during the hot summer months best served with a big pitcher of margaritas.
Let’s get started! Here’s what you’ll need…
Ingredients:
- ¼ cup yellow onion, finely diced
- 3 cups seedless watermelon, chopped
- 1-2 jalapeno peppers, seeded & minced
- 1/3 cup cilantro, chopped
- ¼ cup lime juice
- ¼ teaspoon salt
We have a lime tree in our backyard and I love to juice some of the limes to freeze. This way I always have fresh lime juice on hand when I need it.
Instructions:
1. Submerge the chopped onions in a bowl of cold water for 2 minutes (to remove any harsh flavor) and drain.
2. In a medium bowl, gently toss together all of the ingredients with a rubber spatula, until well combined.
3. Serve at room temperature or chilled over grilled or baked fish, grilled boneless chicken breasts, or serve with tortilla or pita chips. Enjoy!
A Dash of Mel
Watermelon Salsa
Watermelon salsa is a sweet & savory very refreshing salsa that is best served over grilled or baked fish, grilled boneless chicken breasts, or serve with tortilla or pita chips.
- ¼ cup yellow onion (finely diced)
- 3 cups seedless watermelon (chopped)
- 1-2 jalapeno peppers (seeded & minced)
- ⅓ cup cilantro (chopped)
- ¼ cup lime juice
- ¼ tsp. salt
Submerge the chopped onions in a bowl of cold water for 2 minutes (to remove any harsh flavor) and drain.
In a medium bowl, gently toss together all of the ingredients with a rubber spatula, until well combined.
Serve at room temperature or chilled over grilled or baked fish, grilled boneless chicken breasts, or serve with tortilla or pita chips. Enjoy!
Store covered in the refrigerator for up to two days.
