Watermelon Fire and Ice Salsa

August 3, 2009 by Ali

watermelon-salsa

There is something about cutting into a fresh, ripe, red watermelon that just screams “summer” to me. Love it!

So to celebrate the return of 90+ degree heat and a friend’s housewarming party, I decided to whip up another batch of this salsa that was a hit at our annual pyromaniacs-unite-and-blow-up-zillions-of-fireworks family 4th of July celebration this year. Granted, all of the chopping for this one can be a little time consuming (and super-juicy — look out!), but once again I was reminded of why it’s oh-so-worth-it. This salsa is irresistible! The sweet and savory blend of flavors is delicious – especially when paired with tortilla chips. And the fresh and juicy watermelon provides a refreshing alternative base for salsa.

That said, this recipe is also fairly versatile. Feel free to substitute in other fruits (cantaloupe, pineapple, mango, etc.), other peppers (red, orange, yellow), or more/less jalapeno to modify the “heat”. Or if you have leftovers, I also imagine it would be fantastic served on top of fish or chicken, or mixed into a fresh salad.

chopped-watermelon

Watermelon Fire and Ice Salsa

Total Time: 25 minutes

Ingredients

  • 3 cups watermelon, finely diced (approx. 1/4")
  • 1/2 cup green bell pepper, finely diced
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 3 tablespoons green onions, chopped
  • 2 tablespoons jalapeno pepper, seeded and finely diced
  • 1/2 teaspoon garlic salt

Method

In a large bowl, gently mix together the chopped watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno with a spoon. Pour into a colander or mesh strainer and gently stir to strain out any extra juices. Then add in garlic salt, transfer to a serving bowl (or hollowed-out watermelon half) and serve immediately.

Adapted from allrecipes.com

Ali's Tip: Because watermelon can have a tendency to get -- well, very water-y -- there are two extra things you can do to avoid having this salsa turn into a pool of juice if you're not planning to serve it immediately. First, if it is going to sit in the fridge for a few hours before serving, set aside a few extra minutes after you take it out to repeat the colander/strainer step, and drain out any extra juices that have naturally accumulated. Second, definitely wait to add the garlic salt until it's ready to serve! The properties in salt tend to drain fruit of their juices fairly quickly, and even age melons a bit. So save it until the end, and then enjoy, enjoy!

(c) 2013 Gimme Some Oven. All rights reserved.

watermelon-salsa-on-chip

 

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply

*

14 thoughts on “Watermelon Fire and Ice Salsa

  1. This looks so yummy! If it’s alright with you I thought I’d share a link to your recipe as part of a post on all things wonderful and yummy about summertime watermelon.

    - Melissa

  2. We keep getting tons of watermelon in our CSA pick-up and this just gives me another versatile way to use it! Thanks for sharing!

    - Peggy

  3. Great first picture – really popped out!

    - Liz

  4. I’m excited by how many different ways there are to make salsa. This looks delicious.

    - Janna M

  5. awesome .

    - stephhhhhhhhhhhh

  6. Quote from James “this is the best salsa I’ve ever tasted”!! It was awesome, so fresh. Thanks for sharing it!

    - Christin Howard

  7. Super yummy! So refreshing! And great to eat with good friends!

    - Monica Leigh

  8. This salsa tastes just as good as it looks in the pictures. Ali, thank you for sharing this recipe on your blog. I am looking forward to whipping up my own batch.

    - Donna T.