Monday, July 12, 2010

Watermelon Salsa

I know this salsa sounds odd but it is absolutely amazing! It tastes delightlfully sweet with just a hint of heat. With so many fresh, seasonal ingredients, it truly tastes like Summer. 
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.

Watermelon Salsa

Juice of 2 large limes (about 1/4 cup)
2 tablespoons cider vinegar
1 tablespoon honey
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.

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Sinful Southern Sweets said...

Mmm, great fresh salsa!! This would be good on sooo many things!

Design it Chic said...

I am now following you thanks to Follow Me Back Tuesday and it would be nice if you could share back the love on my blog! Also Technical Support is up for grabs if you need help with your blog!:)
Happy Tuesday!!

A Marine's Wife! said...

mmmmm that looks so yummy!

Jennifer Sikora said...

I am your newest follower! Visit me at!

I am Harriet said...

Stopping by from FMBT to say hello.
Have a great day! said...

Hi! I am a new follower from Tuesday Tag-along. Great site. Pumpkin is my favorite! I will be back.

Cameron said...

I’m a new follower from Tuesday Tag Along! I look forward to reading more of your posts!

cookiesANDclogs said...

Thanks for the follow, right back at’cha!

Melissa said...

Yum! This sounds so good! I am a new follower from Trailing Tuesdays.

heartnsoulcooking said...

I LOVE!!! making salsa, but I have never made it with watermelon. What a GREAT!!! and REFRESHING!!! way to make salsa. I bet it would be AWESOME!!! on fish.


Bloggy Blog Designz said...

Newest Follower from FMBT!

With our best said...

Hi there!
Def a different salsa! Great idea!

Following through Tues Follow! I like your blog and looking forward to reading more!

I would love it if you looked around and followed me back!


Haupi said...

New follower form the TTA blog hop and that watermelon salad looks delicious, thanks for the recipe.

Hope you'll come visit and follow my blog too. I'd love to be one of your blogging buddies. Thanks!


Joan Dunn said...

What an intriguing concept. Sounds refreshing.

Love your site!

Joan Dunn

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