Ingredients
Watermelon Salsa Ingredients
- 3 cups diced watermelon (pieces slightly larger than pea size)
- 1/2 large cucumber, peeled and diced to match watermelon size
- 1/2 large red onion, diced to match cucumber size
- 1 jalapeño pepper, seeds removed and finely chopped
- 1/3 cup freshly chopped cilantro leaves
- Juice of 1 lime
- 2 tsp Tajín Clásico seasoning
- 1/8 tsp sea salt
Instructions
- Prepare Ingredients: Dice the watermelon, cucumber, and red onion into similarly sized small pieces, about a little larger than peas, to ensure uniform texture and even mixing.
- Chop Jalapeño and Cilantro: Remove the seeds from the jalapeño to moderate the heat, then finely chop it. Chop the cilantro leaves finely as well.
- Combine Components: In a large bowl, gently mix the diced watermelon, cucumber, red onion, chopped jalapeño, and cilantro together to distribute the ingredients evenly.
- Add Seasoning: Squeeze the juice of one fresh lime over the mix. Add 2 teaspoons of Tajín Clásico and 1/8 teaspoon of sea salt for a tangy, mildly spicy flavor.
- Mix and Chill: Stir all ingredients thoroughly to combine the flavors. Cover and refrigerate the salsa for at least 30 minutes before serving to allow the flavors to meld and the salsa to chill.
- Serve: Serve the watermelon salsa chilled as a refreshing side, a topping for grilled meats, tacos, or with tortilla chips for dipping.
Notes
- For extra heat, include the jalapeño seeds.
- Tajín Clásico is a chili-lime seasoning that adds zing; if unavailable, substitute with chili powder and a pinch of lime zest.
- This salsa is best served fresh within 1-2 days to maintain watermelon texture.
- Can be made ahead and kept refrigerated for up to 24 hours.
- Perfect for gluten-free, vegan, and vegetarian diets.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment/Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
