This salsa is delicious with tortilla chips, but would also be a great topping for grilled chicken fajitas or tacos.
- This salsa is pretty good right away, but is so much better after it has had a chance to "marinade" for a while. Make it at least 8 hours before serving for the best flavor.
- Because of the water content of watermelon and cucumbers, as the salsa marinates the amount of liquid will almost double. Drain some of this liquid before serving for a less runny salsa.
- Some people have a genetic disposition to dislike cilantro. People who have this often say cilantro tastes like soap to them. If you are one of these people you should obviously leave out the cilantro. Replace with more basil or some fresh, minced mint leaves.
- For a more complex flavor try using balsamic vinegar or a raspberry infused vinegar
- This is a pretty mild salsa. For a spicier version, add an additional 2 jalapenos (seeded and diced) to the mix.
- If using a food processor to chop/dice, use it on everything BUT the watermelon and cucumber. A food processor will only leave a mascereted pulp that doesn't make for a good salsa.
- You can use any color of Bell peppers, I choose yellow because of the color contrast. It simply makes a "prettier" salsa for presentation.
2 tablespoons cider vinegar
3 tablespoons brown sugar
3 cups watermelon, seeded and chopped
3/4 cup cucumber, peeled, seeded and chopped
1/4 cup yellow Bell peppers, seeded and diced
1/3 cup red onion, peeled and diced
2 jalapeno peppers, seeded and diced
1/4 cup cilantro, minced
2 tablespoons fresh basil, minced
1/4 teaspoon salt
In a large bowl, combine the juice of 2 large limes, cider vinegar and honey. Whisk in brown sugar until dissolved. Add remaining ingredients and toss to combine. Cover and refrigerate at least 8 hours for best flavor. After 8 hours or when ready to serve, drain a quarter to half of liquid that accumulated before serving.