Watermelon Salsa

This appetizer tastes like summer. It is delicious served with tortilla chips or used as a topping for fish or chicken. The worse part is chopping the watermelon because of the juice, but it’s really not too bad if you chop it on a carving board that has a well around the edge to contain the mess. It is totally worth it.  —Ellen

1.5 teaspoons grated lime rind

1/4 cup fresh lime juice (about 3 limes)

1 Tablespoon sugar

3/4 teaspoon ground black pepper

3 cups seeded and finely chopped watermelon

1 cucumber peeled, seeded, diced

3 Tablespoon minced banana pepper rings (Use hot if you like things hotter. I use mild.)

1/4 cup chopped green pepper

1/4 cup chopped red onion

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

1/2 teaspoon kosher or sea salt


Whisk first 4 ingredients in a large bowl. Add watermelon and next 4 ingredients, gently tossing to coat. Chill until ready to serve. (I usually make it a day ahead.) Stir in salt just before serving.

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6 thoughts on “Watermelon Salsa

    1. The Sisterhood Post author

      Ellen makes this for our Memorial Day get-together and pretty much any other summer gathering we can get her to make it for us. I’m thinking yes! Erin


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