watermelon salsa with wildflowers

I made the most refreshing salsa with a twist this week — Watermelon Salsa.  I found the recipe on Pinterest.  It requires a little assembly with all the chopping, but the results are worth it.  We had it with sweet potato tortilla chips and there was enough leftover to serve it with grilled salmon later this week.

Here’s a tip from Earnie:  When you slice a melon, do it over a paper grocery bag.  It will catch all the juice, then roll up the rinds in the bag and toss in trash (or compost bin).  The bag helps contain the odor until trash day.  Earnie taught me this trick years ago and I am still doing it!

sliced watermelonHere’s the recipe:

1/2 a baby seedless watermelon (I got mine at Trader Joe’s)

One large mango, diced (do yourself a favor, buy mango already sliced by the grocer)

1/2 red onion, diced

1 jalapeño, diced (I seed mine to control the heat)

2 limes, zested and juiced

1 pinch of salt (I added 2 pinches, but salt it to taste for you)

1/4 cup chopped cilantro

Slice one baby seedless watermelon in half lengthwise. Trim a little off of the rounded edge of the watermelon, so it sits up like a bowl without rolling around. Use a spoon to scoop out the watermelon flesh of one half—being careful not to scoop all the way through the trimmed bottom—forming a bowl with the watermelon rind. Dice the watermelon flesh into bite-sized pieces.

Pour the diced watermelon, mango, onion, jalapeño, lime juice, lime zest, salt and cilantro into a large mixing bowl, tossing to combine.

Spoon the salsa into the watermelon bowl. The salsa tastes better as the flavors sit, so if you can, refrigerate this for 20-30 minutes before serving.

Serve with tortilla chips.

watermelon salsa 2

watermelon salsa on table

Be sure to check out more recipes on my appetizer board on Pinterest.