Chopping watermelon feels like an act of rebellion sometimes. No, I’m not talking about the juice dribbling down my chin or the sticky mess left on the cutting board. It’s the way the scent hits my nostrils—something green, something sweet, but oddly fresh, almost like a garden tucked inside a fruit. Nobody talks about how playful this salsa is. Like, it’s summer in your mouth, but also a tiny quiet riot. I’ve made this in moments of needing to surprise, to shake things up—not just for guests but for myself. It’s colorful, yes, but it’s also a reminder that sometimes, the most unexpected combo is what keeps life interesting. No recipes for this—just a little chaos on a plate, and a very loud, very present watermelon.
Watermelon Salsa
Ingredients
Equipment
Method
- Use a chef's knife and cutting board to dice the watermelon into bite-sized cubes, aiming for uniform pieces that will hold their shape.
- Finely chop the red onion and cilantro; seed and finely chop the jalapeño peppers, making sure to remove the seeds if a milder salsa is desired.
- Combine the diced watermelon, chopped red onion, cilantro, and jalapeño in a large mixing bowl, stirring gently to mix the ingredients evenly.
- Juice the lime and add the lime juice and zest to the bowl, then sprinkle with salt. Mix thoroughly to coat all ingredients with citrus and salt, allowing flavors to meld for 5-10 minutes.
- Taste and adjust seasoning with more lime juice or salt if needed; the salsa should be balanced between sweet, tangy, and salty flavors.
- Serve immediately in a bowl garnished with additional cilantro if desired, showcasing the colorful, chunky texture with a juicy appearance.
Most things I’ve made this year felt too safe. This feels like I’m breaking a rule I didn’t even know I had. That’s probably what I like about it—that I can surprise someone, maybe myself, even if it’s just with how lively the melon gets in this salsa.
