Why mix fruit with salsa?
Because sometimes, your brain just can’t decide if it wants refreshment or heat. Watermelon gets a bad rap as basic summertime snack, but pair it with chopped jalape ano, a squeeze of lime, and fresh cilantro? It’s a little story about contrast. Juicy chunks with a crisp, almost crunchy bite. The heat sneaks in, but it’s tempered by that icy sweetness. This isn’t the kind of salsa you dip chips into—though you can. It’s something to put on grilled chicken or scooped onto a tostada when you want that wild, refreshing zing. No fancy ingredients, no fuss. Just a handful of ingredients that surprise you. It’s like summer in a bowl, but also a gentle reminder that good things happen when you embrace the weird. Or at least, that’s what I tell myself when I make it last minute.
Watermelon Jalapeño Salsa
Ingredients
Equipment
Method
- Use the chef's knife and cutting board to carefully dice the watermelon into roughly 1/2-inch cubes, ensuring even, bite-sized pieces.4 cups watermelon, cubed
- Finely chop the jalapeño, removing seeds if a milder heat is desired, until small pieces are formed and ready to be incorporated.4 cups watermelon, cubed
- In a mixing bowl, combine the chopped watermelon, jalapeño, lime juice, and chopped cilantro, stirring gently with a spoon to evenly distribute ingredients and coat everything with lime juice.4 cups watermelon, cubed
- Sprinkle salt over the mixture and stir again, allowing the flavors to meld for 5 minutes at room temperature.4 cups watermelon, cubed
- Taste the salsa and adjust salt or lime juice if necessary, then serve immediately or chill for up to 30 minutes for enhanced flavor melding.
Sometimes I wonder if I’m just making literal copious amounts of salad for no reason. Still, carving out space in the fridge for this thing feels like a tiny rebellion—against the usual, against the predictable. Plus, it’s weirdly satisfying seeing the watermelon’s bright pink peek through the green bits. Yeah, summer is weird. And I kind of love it for that.
