Fresh Watermelon Salsa
- 2 cups diced watermelon
- 1 cup diced plum tomatoes
- 1/4 onion, minced
- 1/2 to 1 jalapeño pepper, deseeded and diced
- 2 tablespoons minced fresh cilantro
- salt and freshly ground black pepper to taste
- Mix watermelon, tomatoes, onion, jalapeno, and cilantro together in a bowl; season with salt and pepper.
This flavorful, low-carb salsa is also very nutritious: watermelon is filled with vitamins A and C and antioxidants. Raw tomatoes are the best source for lycopene, an antioxidant that's been linked to heart health, as well as beta-carotene and Vitamin C.
What others are saying
Queen Foodie says:
Pretty good... just really needs a squeeze of lime IMO
Jen the Mighty says:
I was always a skeptic about watermelon salsa and then this came along! So refreshing; love the heat from the jalapenos that goes so well with the sweet watermelon and popping flavor of tomatoes. Cilantro rounds it out nicely. I tend to use cherry and sungold tomatoes in my salsas, so opted for those this time around. Delicious.
Caro Hodgin says:
The heat of the jalapeños + the cool, earthiness of the cilantro + the sweetness of the summer's most perfect watermelon = this absolutely perfect summer salsa. I now have a totally new reason to look forward to watermelon season each year!
Bernardo de la Vega says:
Its clear that this salsa is a crowd favorite. I am a big fan of different variations of salsa as I have tried avocado salsa, guava salsa, peanut salsa, tamarind salsa and many other salsas. This salsa is so refreshing and definitely one of my favorites. I will certainly be making this salsa a lot going forward.
Shannon Whittier says:
This salsa was amazing on fish tacos! I used mahi mahi and the mix of flavors was delicious! I added a dash of garlic salt to really bring out the watermelon flavor and my husband and I both ended up eating a few bites of the salsa itself because it was so good! An absolute favorite!!
Annie Chambers Myott says:
This was so easy to make! It's delicious, refreshing and packed with flavor. I used on tilapia but think it would do great with any other white fish or chicken. Only used half jalapeño because I don't like super spicy but even with half it was too hot.