This sweet-and-hot salsa gains complexity with a sprinkle of chili powder. Serve it cold with chips, over bean dishes, or tucked into tacos. It's the perfect use for leftover watermelon.
Watermelon Salsa Recipe
Active time: 5 minutes. Total time: 5 minutes. Makes 2 cups.Shown above with Watermelon Agua Fresca.
- 2 cups cubed watermelon
- 2 teaspoons kosher salt or 1 1/2 teaspoon table salt
- 1 clove garlic
- 1 jalapeño
- about 1/4 cup diced red onion
- 1 tablespoon lime juice (juice from 1 small lime)
- 1/4 teaspoon chili powder
- Cut watermelon into 1/4 inch pieces, removing any dark seeds and keeping the rind to make pickles. Put diced watermelon in a colander over a plate, sprinkle with salt, and toss to coat. The salt will draw out liquid, which will drain onto the plate.
- Mince garlic and set aside. Seed and dice jalapeño and dice an equal amount of red onion. (If you like milder onions, put diced onion in a strainer and rinse under cold water before adding to the mix.) Put them in a serving bowl with lime juice and toss.
- With clean hands, toss and gently squeeze watermelon pieces to remove juice that will otherwise flood your salsa. Rinse watermelon under cold water to remove most of the salt.
- Add watermelon, chili powder, and garlic to serving bowl and toss to mix. Taste and adjust seasonings. Refrigerate if not using at once. Best eaten within a few hours, but keeps refrigerated for two or three days.