Such a colorful, fun and festive dish, this Watermelon Salsa (Pico de Gallo) is so good you’ll pass up the burgers and chicken to eat more of it!
I made this batch of Watermelon Salsa for the first time several years ago and I think I could have eaten the whole thing…and that’s saying a LOT! Not just because of the quantity but because of the memories of days gone by when I would not try anything with ANY pepper; absolutely nothing. I am not lying.
I grew up with an aversion to green bell peppers. For years that aversion to them meant I kept my distance from ALL peppers but a move to Denver 30 years ago saw that gradually change.
Oh sure, I picked out every Jalapeno I saw in anything (and it seemed they were everywhere) but one day tried this Chile Relleno Appetizer at a Super Bowl party not knowing that it included poblano and jalapeno peppers and I LOVED it…and that was the start.
Still, that this green pepper hater actually made a batch of something with jalapenos combined with red, yellow and orange bell peppers was a leap of faith. If you told my family they would not have believed you and I was sort of in disbelief myself!
I loved the look of this when I saw it on The Pioneer Woman’s site all those years ago but I cringed a bit at that green bell pepper so I ditched it and added an orange one and a bit of honey and it was PERFECT for me…and everyone else who tried it!!
You know the type of dish where you take a sample…and then think, I’ll just eat one more chip? Well, OK, maybe just one more. OK two. Maybe I won’t eat it with chips, I’ll just use a spoon…with some chips on the side. I needed an intervention…glad you weren’t there. 🙂
This is not something that should ever grace your plate in fall, winter or spring. Don’t let those displays of watermelon fool you…they are so NOT ready if they’re available in May and June. July and August? Absolutely.
Find a good one. A sweet, ripe, seedless good one and you will see why I wanted to seal this with a lock and key and squirrel it away back in the far recesses of the fridge. Oh wait. Maybe I did. Oops…all mine! I was actually not over the moon with the watermelon I bought but when it was all brought together and given a night in the fridge? It sure tasted perfect.
I’m know I’m repeating myself if you’ve read some of the other Watermelon recipes I love to feature every summer, but these tips are too important to now share on all of my posts, you want a REALLY good watermelon right?
I have a meeting here tonight…and yes I will share even if I want to squirrel it all away just for me. This fabulous sweet salsa with just a bit of heat and rich with the taste of peppers, onion, watermelon, cilantro and honey is perfection.
Easy to make too although there is a lot of chopping. Give yourself the time and let it meld overnight too if you can; I think that’s when it’s absolutely perfect!
I never take photos of the process but it’s really easy to cube watermelon. Cut it in half; place the cut side down and then using a sharp knife, start at the top and curve as you slide your knife down. If you missed any of the white flesh, simply trim it off before slicing and then dicing the melon.
Have you ever wondered the difference between a salsa and pico de gallo? Well, Pico de gallo is a type of salsa. It’s a fresh, uncooked mixture of chopped veggies or fruit and when combined together; it’s a chunkier version of salsa, with each ingredient still distinct. Traditional salsa also has more liquid; although this pico de gallo salsa had plenty…the watermelon was juicy!
Don’t go through the rest of summer without trying this; your friends and family will love you, I promise!
- Watermelon Mint Mojito
- Watermelon Martini
- Watermelon Frosé Cocktail
- Watermelon Salad with Toasted Pecans and Gorgonzola Cheese
- Margarita Watermelon Slices
- Watermelon Cucumber Cocktail
- Strawberry, Basil, and Watermelon Smoothie
PIN IT! ‘Watermelon Salsa (Pico de Gallo)’
- 1/2 whole Small Seedless Watermelon, Diced
- 2 Jalapeños, Seeded and Diced
- 1/2 Red Onion, Diced
- 1 Red Bell Pepper, Diced
- 1 Orange Bell Pepper, Diced
- 1 Yellow Bell Pepper, Diced
- 1 Bunch Cilantro, Chopped
- Juice Of 1 To 2 Limes
- 1 Tbsp honey
- 1/2 tsp salt; more if necessary to taste
- Mix everything together in one large bowl; season with salt as needed.
- Refrigerate for at least one hour.
- I honestly think it was even better after being in the fridge overnight. What there was left of it.
Amount Per Serving: Calories: 305.63Total Fat: 1.42gUnsaturated Fat: 0gCarbohydrates: 71.35gProtein: 6g