Watermelon Pico de Gallo (salsa)
Sweet and spicy watermelon pico de gallo is the summer salsa great with chips or on seafood tacos.
Ingredients
- 3 cup watermelon small dice
- ½ cup yellow or orange bell peppers finely diced
- ⅓ cup onion finely diced
- 2 small jalapenos finely diced, (seeds and membranes removed optional)
- ½ cup cilantro chopped
- 3 tablespoon lime or lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Chop and dice the first 3 ingredients as listed.3 cup watermelon, ½ cup yellow or orange bell peppers, ⅓ cup onion
- For Medium Heat: Remove the seeds and membranes from one jalapeno before dicing both of them. Remove the seeds & membranes from both if you want a mild salsa.2 small jalapenos
- In a medium-sized bowl, add the ingredients and gently stir to combine.
- Juice the citrus and pour over the bowl of ingredients.3 tablespoon lime or lemon juice
- Add cilantro, salt, and pepper. Mix gently to combine.½ cup cilantro, ⅛ teaspoon black pepper, ¼ teaspoon salt
- Serve immediately with chips or use it to top seafood tacos.
Notes
SUBSTITUTIONS & VARIATIONS:
- Omit the cilantro if desired.
- Add more or less jalapeno to control the heat level.
- Try using multiple fruits and add mango or pineapple.
- Store for up to 5 days in the refrigerator.
- Drain any excess liquid that may come from the watermelon as it sits.
Nutrition
Calories: 24kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.03gSodium: 74mgPotassium: 108mgFiber: 1gSugar: 4gVitamin A: 721IUVitamin C: 21mgCalcium: 7mgIron: 0.2mg
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