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Spicy Watermelon Salsa

I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. —Andrea Heyart, Aubrey, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    15 servings (1/3 cup each)


  • 1/4 cup lime juice
  • 3 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 3 cups seeded chopped watermelon
  • 1 medium cucumber, seeded and chopped
  • 1 small red onion, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup finely chopped sweet yellow pepper
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh basil


  • In a large bowl, combine the first five ingredients. Add remaining ingredients; toss to combine. Refrigerate, covered, until serving. If necessary, drain before serving.
Nutrition Facts
1/3 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 42mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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Average Rating:
  • delowenstein
    Jun 12, 2017

    I made this salsa and it was delicious! Used the equivalent of cilantro and basil (dried) for the fresh herbs and 1/2 red onion, finely chopped, as I did not have a small red onion. delowenstein

  • kbabe819
    Aug 19, 2016

    Yum! Gets pretty juicy as time goes on so eat it up fast!