It sounds like a wild combination of ingredients, and you’re right, but it’s wildly successful.
You’ll never see watermelon in quite the same way after you’ve tasted this watermelon salsa. It mashes together ingredients that come from the farthest sides of the produce aisle (or the farmer’s market or your home garden) into a salsa that manages to be sweet, spicy and savory all at the same time. It’s a contest-winning salsa that doesn’t take long to make but will long be remembered.
And as with any salsa, this recipe for watermelon salsa invites you to put your original spins on it, but do go ahead and follow the recipe as it’s laid out here the first time you make it. That will serve as the baseline, and from there you can amp up the spice, increase the citrus, heap on the sweet, or whatever sounds great to you.
Ingredients for Watermelon Salsa
- Watermelon: The watermelon should be seeded and finely chopped, and of course the fresher and riper, the better.
- Cucumber: Peel it, finely chop it, and mix it in. Cucumber adds a refreshing flavor (cucumber and watermelon are both known for that) and satisfying crunch
- Red onion: The chopped red onion brings more crunch and a bit of heat.
- Sweet red pepper: The pepper provides more crunch and more dynamism. This salsa’s flavor profile should now begin to grow clearer to you.
- Jalapeño pepper: One word, spice. Make sure to get the seeds out of the jalapeño before you mince it, as they can be unpleasant to eat, but contrary to popular misconception, jalapeño seeds are actually not very spicy at all.
- Fresh cilantro: The first of a trio of herbs that, all together, will add complexity and balance to this unique salsa.
- Fresh basil: Make sure to mince the basil well so it can blend into the salsa.
- Fresh mint: As our third herb, the mint flavor will come through with a subtle but detectable presence in every bite.
- Honey: The honey adds sweetness, of course, and also helps to balance the heat of the jalapeños and the savory properties of the herbs and onions.
- Lime juice: Just a little lime juice goes a long way by adding a tartness and tang that plays off the watermelon and honey.
- Tortilla chip: A scoop-shaped tortilla chip is arguably the best way to enjoy this salsa, as it lets you enjoy generous portions with each bite, but you can eat with whatever you please.
Directions
Step 1: Chop your ingredients
Peel and chop the cucumber, onion, sweet red pepper and watermelon. Then seed and mince the jalapeño and herbs.
Step 2: Combine the veggies, fruit and herbs
Add the chopped vegetables, minced pepper and herbs together in a large bowl and toss them to combine everything well. Make sure the herbs, in particular, are spread through the other ingredients evenly.
Step 3: Drizzle, toss and chill
You’re almost done given that the chopping and mincing was the only real work here!
Drizzle the honey and lime juice over the herbs, vegetables, and melon, and then toss the salsa to evenly coat everything. Now let the salsa chill in the fridge for at least one hour.
Step 4: Serve with chips, over dishes, or however you want
Time to enjoy! This salsa is great with the classic tortilla chip, served atop a tortilla soup, served with tacos or burritos.
Watermelon Salsa Recipe Variations
- Spice it up: You can add more heat to this salsa in myriad ways, the most basic being to just double the amount of jalapeñ0 you add. You can also swap in habanero peppers, or you can add flakes of crushed red pepper when you are drizzling over the lime juice and honey.
- Skip the herbs: If there’s one ingredient in this watermelon salsa that might turn some people away, it’s the mint. If there’s another, it’s the cilantro. Most people will love the herb profile, but if you have that one friend who can’t stand these herbs, leave them out and the salsa will still taste divine. Consider swapping in parsley.
- Serve it as a salad: This salsa can make an exquisite salad. Just chop some crunchy lettuce, generously spoon on the watermelon salsa, and you’ve got a great salad that will be original and impressive.
How to Store Watermelon Salsa
Whereas most salsas are good for days or even weeks as long as they are stored in sealed containers in the fridge, watermelon salsa has a much shorter lifespan. Store it in an airtight container in the fridge and only expect two days of proper taste and texture. Draining excess liquid periodically can help preserve watermelon salsa for a bit longer. And, unfortunately, freezing is not a viable option here, many of the ingredients will be a mushy mess once thawed.
Watermelon Salsa Tips
Can I leave out the herbs?
Yes, you certainly can. As noted, skipping the mint and/or the cilantro is a common variation to this recipe, especially if you’re in the group of people who think cilantro tastes like soap. Do consider adding in a different herb or even finely chopped fresh kale.
Do I have to use sweet red pepper?
No, any bell pepper will serve just fine. Although the sweetness from the red pepper is welcome here. You can also swap in the yellow onion for the red onion if preferred. And you can use lemon juice in the place of the lime juice, too.
What other ingredients can I add to this watermelon salsa recipe?
The sky is the limit, within reason. You can add corn, feta cheese, black beans and other peppers. You can spice things up with red pepper flakes and hot peppers, or cool things down by replacing the jalapeño with green or red bell pepper.
What to eat with watermelon salsa?
Watermelon salsa goes great on classic corn tortilla chips. It can also be served in tacos and burritos or atop a quesadilla. even a piece of chicken or steak. Try it with fajitas, with rice and beans, or with seafood, too.
