Watermelon Salsa

I’ve got a confession to make though I’m not sure my readers are the ones I should be asking forgiveness from. I made this batch of Watermelon Salsa and I almost ate the whole dang thing. I am not lying. This green pepper hater actually made a batch of something with jalapenos combined with red, yellow and orange bell peppers and I went nuts. If you told my family that they would not believe you and I’m sort of in disbelief myself! I loved the look of this when I saw it on The Pioneer Woman’s site; I just cringed a bit at that green bell pepper; ditching it and adding an orange one and a bit of honey were PERFECT…beyond even!!

Watermelon Salsa

Though a card carrying member of ‘The Green Pepper Haterz’  Club; I only discovered a few years ago that the dreaded green bell pepper was not exactly like it’s ripened versions but I still tread with caution; you can not wipe out years of avoidance in just one dish or two, right?

Still, this one took some motivation and that motivation was in the form of one word. Pretty. Yep…I saw it and thought it was so pretty and those colors all seemed the right thing to do. That it tasted amazing? BONUS!!

Watermelon Salsa

You know…I think I’ll just eat one more chip. Well, OK, maybe just one more. Or two. Maybe I won’t eat it with chips, I’ll just use a spoon…with some chips on the side. I needed an intervention…glad you weren’t there. :)

This is not something that should ever grace your plate in fall, winter or spring. Don’t let those displays of watermelon fool you…they are so NOT ready if they’re  available in May and June. July?Absolutely. Find a good one. A sweet, ripe, seedless good one and you will see why I wanted to seal this with a lock and key and squirrel it away back in the far recesses of the fridge. Oh wait. Maybe I did. Oops!

Watermelon Salsa

I could/should have taken some photos of the steps but I have two hands and no assistants so trying to show you how to peel a melon would have been hard. It’s not unlike an orange. Cut off the top and bottom and then starting from the top, just use a sharp knife to cut the rind as you curve towards the bottom. Yes there’s a curve involved but I know you can do it! Don’t do like I did…make sure you cut off enough so that you don’t have to trim off ANY of the outer layer after the first go round; you want pink, juicy, amazingly delicious watermelon through and through. (Want to see how? Ree has photos).

I seriously suggest you double the recipe though; one half for you and the rest for everyone else. I am so, so, SO not kidding.

Watermelon Salsa
 
Prep time
Total time
 
Serve with tortilla chips or do as I did. Serve with a spoon. I could not stop! Seriously, if feeding a crowd I would consider using the whole watermelon and doubling everything else...you know so others can have some too.
Ingredients
  • ½ whole Small Seedless Watermelon, Diced
  • 2 Jalapeños, Seeded and Diced
  • ½ Red Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Orange Bell Pepper, Diced
  • 1 Yellow Bell Pepper, Diced
  • 1 Bunch Cilantro, Chopped
  • Juice Of 1 To 2 Limes
  • 1 Tbsp honey
  • ½ tsp salt; more if necessary to taste
Preparation
  1. Mix everything together in one large bowl; season with salt as needed.
  2. Refrigerate for at least one hour.
  3. I honestly think it was even better after being in the fridge overnight. What there was left of it.
Nutrition Information
Serving size: 8

Adapted from Pioneer Woman’s Watermelon Pico de Gallo

By the way did you notice I failed to publish a cocktail this past Friday? First time in almost 2 years! But I had good reason – I was asked to be one of the judges of the 2013 National Beef Cook-Off. Though judged in Denver, I stayed at the hotel with the other judges and while we were eating 21 different beef dishes over 2 days, I was not getting a cocktail post done. I’ve got a doozy too…next Friday for sure!

I’ll be posting more on the cook-off as soon as the category winners are notified. I had a great time, made some fabulous new friends and oh yeah…ate a LOT of great beef!



Comments

    • Creative Culinary says

      I hope you love it like I did…I’m not kidding when I say I hid it from others…well, what little was left when I went to store it. You’ll just need a spoon; you’ll see! :)

    • Creative Culinary says

      We love them here year round too Hannah; this one is so seasonal that I’m sure I’ll be done with it as soon as the weather turns and then anxious for more by this time next summer!

    • Creative Culinary says

      You’ll see why I say that; heck I might double it and still stash it for me. (Wicked laughter ensues!).

    • Creative Culinary says

      If I had seen that at that time I would have urged you to make it stat; it’s even better after it’s chilled and melded a bit!

    • Creative Culinary says

      I simply loved it…so fresh and cool and with just a touch of heat…hope you make it and love it just as much as I did!

  1. says

    Oh what a fun contest to judge. I am sure you had a lot of “work” to do while judging :))

    Can’t wait to hear all about it. I would have never thought of making a salsa with watermelon but now that this recipe is here, I think it will go well with some hot off the grill tandoori chicken!
    Ansh | Spiceroots Most Recent Post: Dal Makhni – Buttery lentils

    • Creative Culinary says

      It is so good; you must try it! A nice sweet balance to the heat of the jalapeno; fits one of my perfect profiles for food which I call Sweet Heat. :)

    • Creative Culinary says

      I think I hate them mostly Dara because they kept me away from other peppers for so long…including other green ones which I love today; poblano, anaheim, jalapeno. This was truly a gorgeous dish and I’m making it again soon since the best watermelon in Colorado are coming to the market now.

    • Creative Culinary says

      This is so different Robin you should try it; sort of sweet, sort of peppery and obviously I thought sort of good! :)

    • Creative Culinary says

      I’ll give you mine, how’s that? It was a huge leap of faith that I ever tried jalapeno and poblano but sure glad I did!

    • Creative Culinary says

      They are defining veggies for sure; it’s either love or hate, seldom anything in between. And is it hereditary? None of my siblings or either of my kids like them either!

    • Creative Culinary says

      I had a girls event at my home a couple of years ago and out of nothing but trying to be polite I took a serving of a potato dish that had red and yellow peppers. I was completely shocked that I actually liked it. Now you won’t see me eating a whole one raw or anything so making this salsa was a bit questionable but I seriously loved it. If it had included green peppers, well, it never would have seen the light of day! :)

    • Creative Culinary says

      We had so much fun…and those cooking contest are more difficult than I would have imagined; I have renewed respect for people who enter them and come up with a great dish!

    • Creative Culinary says

      Oh yeah…and me too Greg. I have to be careful or I would put some heat into almost anything. I’ll try to keep it out of the strawberry pie I’m making today though; probably best huh?

  2. says

    Wow!! The National Beef Cookoff??? How fabulous and fun! Go, girl!

    I don’t read Ree’s blog but eating this on chips? I think this would be great on grilled fish, no?

  3. says

    I’ve made watermelon salsa before, and it’s most excellent stuff. I’m OK with green peppers so I always use them, but you’re right that the orange, and particularly the red, have different flavor. At this time of the year we have watermelon every day for breakfast, and we go through at least two seedless melons a week. I always cut them up into chunks, then put them in a airtight container in the refrigerator so we can just spoon up whatever we want. So I’m good at peeling watermelons! I usually don’t stress much, though, if I leave a little of the red on the rind – that part tends to be not as sweet as the center (the heart), so I know I’m getting all (well, most) of the good stuff. Fun recipe – thanks.
    john@kitchenriffs Most Recent Post: Summer White Bean and Quinoa Salad

    • Creative Culinary says

      Seems people are OK with them or fall into my camp…just detest them. There is a club on Facebook; we share our bad experiences! :)

    • Creative Culinary says

      We had so much fun and tried a lot of tasty dishes and boy did I learn a LOT about contesting. It’s not easy so hats off to you my friend for being SO successful!

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