Go Back

Watermelon Salsa with Onion, Lime, and Chili

This salsa combines ripe watermelon chunks with finely chopped red onion, fresh mint, and a splash of lime juice, creating a vivid mixture with contrasting sweet, tangy, and spicy flavors. It is prepared by chopping, mixing, and marinating the ingredients to develop a fresh, juicy texture with vibrant color and flavor complexity.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 50
Ingredients Equipment Method

Ingredients
  

  • 3 cups watermelon chunks seedless, cubed
  • 1/2 small red onion finely chopped
  • 1 tablespoon fresh mint chopped
  • 1 lime lime juiced
  • 1 small chili pepper finely chopped, optional for heat
  • to taste salt

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowls
  • Lime juicer or reamer
  • Spoon for mixing

Method
 

  1. Using a chef's knife and cutting board, carefully chop the red onion into very small, fine pieces to ensure a balanced flavor distribution in the salsa.
    3 cups watermelon chunks
  2. Dice the watermelon into roughly 1-inch cubes and place them into a large mixing bowl. Ensure the pieces are uniform for even texture.
    3 cups watermelon chunks
  3. Finely chop the fresh mint leaves and add them to the bowl with watermelon. Use a spoon to gently fold the mint into the cubes, distributing the flavor evenly.
    3 cups watermelon chunks
  4. Cut the lime in half and use a lime juicer or reamer to extract the juice directly over the watermelon mixture, aiming for about 1 tablespoon of lime juice. Stir gently to combine.
    3 cups watermelon chunks
  5. Carefully chop the chili pepper into very small pieces, and add to the bowl if using. Mix thoroughly to incorporate the chili evenly throughout the salsa. Add salt to taste and stir again.
    3 cups watermelon chunks
  6. Let the salsa sit for 5-10 minutes to allow flavors to meld. Serve immediately with a spoon, optionally garnished with additional mint leaves or lime wedges.