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Watermelon Salsa

Author: Anita's Table Talk


  • 3 cups chopped watermelon
  • 1/2 teaspoon salt
  • 1/2 cup finely diced green bell pepper
  • 2 Tablespoons lime juice
  • 1 teaspoon lime zest optional
  • 2 Tablespoons finely died fresh cilantro
  • 1 Tablespoon finely diced red onion or green onion sometimes I use both
  • 1/2-1 jalapeno pepper finely diced
  • 1 clove garlic minced (or ΒΌ teaspoon garlic powder)


  • PLACE chopped watermelon in a large colander, SPRINKLE with salt and LET drain for 1-2 hours.
  • In a large bowl, COMBINE the drained watermelon, green bell pepper, lime juice and zest (if using), cilantro, onions, jalapeno, and garlic. MIX well. REFRIGERATE for an hour for flavors to melt. SERVE. "Hint of Lime" tortilla chips tastes really good with this.
  • NOTES: Prepare the salsa about a couple of hours before serving. It gets too watery otherwise but you still need time in the fridge for flavors to come together.
  • Adding the salt to the watermelon before draining will bring out more liquid.
  • You can drain again before serving if it still seems too watery, but you will lose some of the flavor.