Go Back
–+ servings
Bowl of fresh tomato salsa recipes with colorful diced vegetables, accompanied by tortilla chips.
Print Recipe
5 from 1 vote

7 Easy Salsa Recipes: Make this Watermelon Salsa

The incredible thing about these homemade salsa recipes is that even though they are so simple to make, the flavor is out of this world! Salsa has endless variations, including this fabulously sweet and spicy watermelon salsa recipe.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Condiment, Recipes
Cuisine: American, Mexican
Servings: 8
Author: Julie Blanner

Ingredients

  • 5 cups seedless watermelon diced (we used approximately ½ a seedless watermelon)
  • 1 cup yellow bell pepper seeded and diced
  • 1 cup red bell pepper seeded and diced
  • 2 tablespoons jalapeño seeded and diced (approximately 1 jalapeno)
  • 1 cup red onion diced (approximately ½ a medium onion)
  • 2 tablespoons cilantro chopped
  • 2 tablespoons lime juice fresh squeezed is best (approximately one lime)
  • salt and pepper to taste

Instructions

  • Finely dice your ingredients – make sure to de-stem the cilantro and jalapeño, removing the seeds.
    5 cups seedless watermelon, 1 cup yellow bell pepper, 1 cup red bell pepper, 2 tablespoons jalapeño, 1 cup red onion
  • Add all ingredients into a large mixing bowl, gently tossing.
  • Add lime juice and cilantro and toss. Season with salt and pepper to taste.
    2 tablespoons cilantro, 2 tablespoons lime juice, salt and pepper

Notes

  • Dice all salsa ingredients small! It’s what helps you get a powerful impact of flavors with each bite.
  • Seed the jalapeño for less heat. (Be careful when cutting jalapeños!) Don’t touch your face/eyes after you’ve touched one, until you’ve thoroughly washed your hands. The capsaicin, or heat, can transfer from your hands to your eyes and make them burn for a while.
  • Make sure to let the salsa refrigerate for a few hours before serving. This allows the flavors of the ingredients to absorb into each other.
  • This salsa can sit out for up to two hours while serving. While this recipe won't freeze well, you can refrigerate leftovers for up to a week!

Nutrition

Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 48mg | Potassium: 224mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1212IU | Vitamin C: 69mg | Calcium: 16mg | Iron: 0.5mg