Sweet, juicy watermelon and spicy chiles combine to create a surprising summer salsa with a kick. It goes especially well with grilled fish. Watermelon is a refreshing ingredient to use in a salsa. I’ve combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I’m featuring this week, I like this with rilled fish, especially light-fleshed fish like halibut or mahi-mahi.
Ingredients
- 2 cups finely diced watermelon (about 6 ounces)
- 1 cup finely chopped tomatoes (about 1/2 pound)
- ¾ cup finely diced jicama
- 1 to 2 serrano chiles, minced (to taste)
- Salt to taste
- 1 to 2 tablespoons fresh lime juice (to taste)
- 1 to 2 tablespoons fresh lime juice (to taste)
- Nutritional Information
Nutritional analysis per serving (24 servings)
6 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 3 cups
Preparation
- Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.
30 minutes
Dining and Cooking