One million percent inspiration for this recipe goes to my bestie, Megan. I have two AMAZING best friends that I’ve known since I could barely read (aka forever), and to this day they are still two of my favorite people in the entire world. More family than friends at this point. Anyway, they both live in North Carolina, so we try and visit each other whenever we can. Recently, I went there and we all three met up in Asheville, where Megan lives!
While we were there having an epic board game marathon (when did we become old and lame?), Megan went into the kitchen and whipped up some watermelon salsa. Had I ever heard of that before? Nope. Did it change my life with the first bite? Most definitely. Is that a dramatic description of the experience? Yes, but accurate.
Watermelon salsa = pure spring and summer. Watermelon is one of those things that is just a symbol of these warm weather months – it’s juicy, refreshing, sweet, bright, and I could eat baaasically five pounds of it in one sitting. I have never had it in salsa form before Megan made it, but DANG IT IS GOOOOOOD.
You basically make it the same way you would make regular salsa, but you use diced watermelon instead of tomatoes.
If this sounds odd and weird and gross to you, PLEASE FOR THE LOVE OF ALL THAT IS GOOD IN THE WORLD, give it a try. There are so many avenues in which to devour this salsa in the least ladylike fashion possible:
- On tortilla chips
- Over a piece of grilled chicken, fish, or basically any other meat that you can think of
- On tacos
- Wrapped in a lettuce leaf (my vegetarian mom ate it this way and loved it)
- With a spoon from the bowl. If I’m being honest…that is how half of this was consumed by yours truly
I absolutely LOVE this on tortilla chips, and I really wasn’t sure that I would. It just sounded a little odd, watermelon and tortilla chips. But that salty chip with the slightly sweet watermelon salsa – HEAVEN. I can’t wait to eat this all summer over grilled chicken. The smoky grilled meat with the fresh, raw salsa…a match made in heaven, peeps.
SO – how do we make it? What goes into it? What’s the process? How to I get it into my mouth as soon as I possibly can?
- Dice your watermelon and add it to a bowl
- Throw in some some red onion, jalapeno, and lots of cilantro
- Squeeze some lime juice up in there
- Season to taste with salt and pepper – don’t be thrown off by the salt. It’ll actually help bring out the sweetness and flavor of the watermelon and other ingredients
EAT LIKE IT’S YOUR FIRST BITE OF FOOD AFTER NOT EATING FOR YEARS. Too dramatic? Is it possible to be too dramatic when it comes to a bowl of fresh, juicy, sweet+tangy+slightly spicy watermelon salsa? Lololol. Of course not, what a silly question.
I’m craving this so hard right now, and I still have some left in my fridge. So Ima go take care of that situation. Peace out, frands. Happy Monday!Print
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 minutes
- Yield: 3 cups 1x
- 5 cups watermelon, diced into small cubes (about 1/2 of a small seedless watermelon)
- 2 tablespoons red onion, finely minced (about 1/3 of a small red onion)
- 1 jalapeno, ribs and seeds removed, finely minced
- 1 bunch cilantro, chopped
- 3 tablespoons fresh lime juice (about 1 1/2 limes)
- Salt and pepper
- Add all ingredients to a medium bowl and stir to combine. Season to taste with salt and pepper and serve!
If you want the salsa to be spicier, don’t remove the seeds and ribs of your jalapeno!
This is delicious with tortilla chips, but it would also be wonderful on tacos or spooned over grilled chicken or fish!
- Serving Size: 1/2 cup
- Calories: 38
- Sugar: 9 g
- Sodium: 3 mg
- Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy salsas? Check these out: