With summer finally in full swing, I’m putting together a series of recipes that celebrate the fruits and veggies that are quintessential to summer. Starting with…..WATERMELON! There will be grilled watermelon caprese with blood orange, the perfect simple watermelon margarita, and even watermelon sorbet.
This watermelon pico de gallo couldn’t be easier to throw together or more refreshing. And it makes the perfect item to bring to any BBQ you may be attending. Just hollow out half of the watermelon and you’ve got yourself a beautiful salsa bowl. It is just the right amount of sweet to stand up to any heat you throw at it. I only use half a jalapeño in this recipe because I am a wimp when it comes to spice, but it can handle way more.
This salsa is amazing with seafood. I love to use it on my shrimp and fish tacos or even on top of some charred carne asada. It’s also amazing with chips and guacamole or as a layer in a healthy Mexican dip. Feel free to throw in even more fruit. I love it with the addition of mango!
Let’s get started.
Step 1: One in a melon. Start by slicing your watermelon in half and then hollowing out one side. This is easiest by slicing it into sections then pulling each section out with a spoon or fork. Then, chop your melon into small cubes and add to a large mixing bowl.
Step 2: It’s getting hot in here. Bring the heat. Remove the seeds from your jalapeño and dice very small. I only use 1/2 of a jalapeño but you can certainly use a whole one or even more. Chop your red onion and cilantro. Add to mixing bowl.
Step 3: The juice is loose. Squeeze the juice of two limes into the mixing bowl. Add salt. Mix to combine all ingredients.
Step 4: Patience. This salsa is best if it sits in the fridge for 30 minutes to an hour to let all the flavors blend. Once the salsa sits it’s dippin’ time.
Step 5: Dippin’ time. If you don’t know what dippin’ time means…..
One in a Melon {Watermelon Pico De Gallo Salsa}
Ingredients
Instructions
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