Watermelon Salsa
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Nothing against the glorious tomato, but there’s another summer fruit we have our eyes on: watermelon. As it turns out, the juicy treat is just as versatile, so we’re making watermelon salsa out of our abundance. The end result is tart-sweet, just spicy enough and begging to be served with a mountain of salty tortilla chips…but you could also dish it up on grilled chicken or shrimp tacos for a delicious twist.
(This is a medium-hot salsa, but it all depends on how spicy your peppers are. Feel free to adjust the heat to taste, using more or less jalapeño—and omitting the cayenne—for a milder or hotter flavor. )
Ingredients
4 cups finely cubed seedless watermelon (about ½-inch cubes)
2 jalapeños, diced
1 large shallot, minced
½ cup cilantro, chopped
1 garlic clove, minced
Juice of two limes
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper (optional)
Directions
1. In a large bowl, combine the watermelon, jalapeño, shallot, cilantro and garlic.
2. Pour over the lime juice and stir to combine. Season to taste with salt and pepper. Add a pinch of cayenne for more heat, if desired. Serve with tortilla chips.
50 calories
0g fat
13g carbs
1g protein
8g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
