Watermelon Salsa
This refreshing Watermelon Salsa combines the sweetness of watermelon and mango with the crispness of cucumber and the subtle kick of jalapeno and red onion. Brightened by lime juice and zest, and aromatic basil, it's a vibrant, easy-to-make condiment perfect for serving with chips or as a lively accompaniment to grilled meats and seafood. Ready in just 15 minutes.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Citrus Reamer or Juicer
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 teaspoons lime zest from about 1 lime
- 1/4 cup fresh lime juice from about 3 limes
- 1 tablespoon sugar
- Freshly ground pepper
- 3 cups seeded and finely chopped watermelon
- 1 cucumber peeled, seeded and diced
- 1 mango peeled and diced
- 1 jalapeno pepper seeded and minced
- 1 small red onion finely chopped
- 8 fresh basil leaves finely chopped
- 1/2 teaspoon garlic salt
- Tortilla or pita chips for serving
Instructions
- Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with chips.
Notes
For optimal flavor and texture, ensure all fruits are ripe but firm. When dicing, aim for uniform small pieces, especially for the watermelon, cucumber, and mango, to ensure a balanced bite. The jalapeno should be minced very finely, and for less heat, remove all seeds and white pith. Add the garlic salt just before serving to prevent it from drawing out excess moisture and making the salsa watery. Chilling the salsa for at least 30 minutes allows the flavors to meld beautifully. For an elevated presentation, serve in a chilled glass bowl. This salsa pairs wonderfully not just with chips, but also as a vibrant accompaniment to grilled chicken, fish tacos, or pork tenderloin. Adjust sugar and lime juice to taste based on the sweetness of your watermelon and mango.