Watermelon Salsa

Watermelon Salsa

Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.


3 cups finely diced seedless watermelon (about 2 1/4 pounds with the rind)
2 jalapeño peppers, seeded and minced (see Note)
1/3 cup chopped cilantro (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion (about 1/2 small)
1/4 teaspoon salt, or to taste

Place watermelon, jalape–os, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.

Makes 8 servings, 1/2 cup each.

Per serving: 26 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 1 g fiber; 75 mg sodium.

Nutrition bonus: Vitamin C (60% daily value).

Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.

B-man :wink: