Fresh Watermelon Salsa
Yield: 12 Prep Time: 15 minutes Total Time: 15 minutes
- 1 personal sized or mini watermelon
- 1 cup diced watermelon
- 1 cup diced cucumbers
- 1 cup diced bell peppers, (any combination of green, orange, yellow or red peppers)
- 1/2 cup diced onion
- 1/3 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp diced jalapenos, (optional – add seeds for additional heat)
- 1/4 tsp salt
- 1/8 tsp black pepper
- Lay the watermelon on its side and cut the top 1/4 to 1/3 off.
- Cut slices into the flesh of the watermelon in a crosshatch pattern without going through the rind.
- Make a cut all of the way around the watermelon between the flesh and the rind.
- Scoop out the watermelon slices and set them aside on a cutting board.
- Hollow out the rest of the watermelon and dump out the juice so that it can be used as a bowl.
- Dice enough watermelon to measure one cup. Save the remaining watermelon for another use.
- Put the diced watermelon in a bowl and add the cucumbers, peppers, onions, cilantro, jalapenos, lime juice, salt, and black pepper.
- Mix everything together and taste the salsa. Add additional lime juice, salt, and black pepper, if needed.
- Scoop the watermelon salsa into the hollowed out watermelon bowl. Serve the watermelon salsa directly from the watermelon bowl.
- Try adding more fruit and veggies such as corn, tomatoes, zucchini, strawberries, mango, or pineapple. You could also add garlic, black beans, avocados or roasted pumpkin seeds.
More Recipes from Chef Scott:
Want more garden-fresh recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe for 2020.
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