top of page

Fire n Ice Watermelon Salsa


From the kitchen of Deep South Dish

8 cups of diced, seedless watermelon (about 1/2 of a medium-sized melon)

1 teaspoon of kosher salt 

1/2 cup of chopped green bell pepper

1/2 cup of chopped pickled jalapeno peppers

1/4 cup of finely-diced red onion

1 tablespoon of minced garlic

2 green onions, chopped 

Juice of 2 limes and zest from one

1/4 cup of chopped, fresh cilantro, or to taste, optional

Additional kosher salt and cracked ground pepper, to taste

Place a colander over a bowl. Dice the watermelon and add to the colander; toss with the teaspoon of salt. Cover and refrigerate several hours or overnight to drain; toss and drain off excess juices occasionally.


When ready to serve, mix all of the remaining ingredients together, except for the salt and pepper. Add mixture to the watermelon, toss, and taste. Add salt and pepper as needed. Serve with tortilla chips or as a condiment on tacos, huevos, quesadillas, and other Tex-Mex meals. 


Cook's note: as the salsa sits, it will continue to release excess liquid. Stir occasionally, and drain off excess liquid, if desired. I prefer to use pickled jalapeno peppers over fresh, but either will work. Be sure to wear kitchen gloves if you're working with raw jalapeno peppers, and remove the seeds and ribs to reduce heat.  

watermelon salsa.jpg
bottom of page