Watermelon Salsa is a fresh and flavorful twist on classic salsa, perfect for warm-weather gatherings. Juicy watermelon, crisp bell peppers, and a kick of jalapeño come together with zesty lime juice for a refreshing dish. It pairs well with tortilla chips, makes a fantastic topping for grilled fish or chicken, and adds a vibrant touch to tacos.
I love this Watermelon Salsa! It’s deliciously different and is the perfect summer snack. I’ll make some without jalapenos if I know kids will be eating it, and they gobble it up so have lots of chips on hand!
This salsa is quick to prepare, requires no cooking, and can be made ahead of time. Whether you’re hosting a barbecue or just want a light and fruity dip, this recipe is a must-try. You can easily adjust the spice level to your liking, making it as mild or fiery as you prefer.
Ingredients
- Watermelon – Cut the watermelon away from the rind and dice it small so it fits nicely on a chip.
- Red bell pepper – You can use any kind of bell pepper, just chop it up small.
- Red onion – Soak the diced red onion in ice water for just a couple of minutes to take the bite out of it. Then drain it and add it to the salsa.
- Jalapeño – If you like it spicier, use a serrano chili instead.
- Cilantro – Stems have flavor too, but for this salsa, I prefer the leaves as they’re more tender.
- Lime juice – Buy a juicy lime.
- Lime zest
- Salt
- Black pepper
- Cotija cheese – Optional for garnish.
How To Make Tex-Mex Watermelon Salsa
- Combine all the ingredients and gently stir to coat everything with the lime juice.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled with tortilla chips, over grilled fish, or as a taco topping. Enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Use cold, ripe watermelon for the freshest taste and best texture. If it releases too much liquid, drain the excess before serving.
- While this salsa is best enjoyed fresh, you can prep the ingredients in advance and mix them right before serving.
- Add diced cucumber or jicama for extra crunch.
- If the salsa is too watery, use a slotted spoon to serve.
Make It A Meal
This salsa pairs beautifully with grilled fish, chicken, or shrimp. It’s also delicious as a topping for tacos or served as a side with chips and guacamole. For a complete summer meal, enjoy it with grilled corn and a refreshing watermelon margarita.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The watermelon will release some liquid as it sits—just drain before serving.
Tex-Mex Watermelon Salsa
Add Preferred SourceIngredients
- 3 cups seedless watermelon finely diced
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- 1 small jalapeño seeded and finely diced
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cotija cheese optional for garnish
Instructions
- Combine all the ingredients and gently stir to coat everything with the lime juice.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled with tortilla chips, over grilled fish, or as a taco topping. Enjoy!
Notes
Chef Jenn’s Tips
- Use cold, ripe watermelon for the freshest taste and best texture. If it releases too much liquid, drain the excess before serving.
- While this salsa is best enjoyed fresh, you can prep the ingredients in advance and mix them right before serving.
- Add diced cucumber or jicama for extra crunch.
- If the salsa is too watery, use a slotted spoon to serve.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.