Watermelon Salsa

Average ()
watermelon salsa
Katherine Gillen

Nothing against the glorious tomato, but there’s another summer fruit we have our eyes on: watermelon. As it turns out, the juicy treat is just as versatile, so we’re making watermelon salsa out of our abundance. The end result is tart-sweet, just spicy enough and begging to be served with a mountain of salty tortilla chips…but you could also dish it up on grilled chicken or shrimp tacos for a delicious twist.

(This is a medium-hot salsa, but it all depends on how spicy your peppers are. Feel free to adjust the heat to taste, using more or less jalapeño—and omitting the cayenne—for a milder or hotter flavor. )


4 cups finely cubed seedless watermelon (about ½-inch cubes)

2 jalapeños, diced

1 large shallot, minced

½ cup cilantro, chopped

1 garlic clove, minced

Juice of two limes

Kosher salt and freshly ground black pepper

Pinch of cayenne pepper (optional)


1. In a large bowl, combine the watermelon, jalapeño, shallot, cilantro and garlic.

2. Pour over the lime juice and stir to combine. Season to taste with salt and pepper. Add a pinch of cayenne for more heat, if desired. Serve with tortilla chips.

Nutrition Facts
  • 50 calories

  • 0g fat

  • 13g carbs

  • 1g protein

  • 8g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Made it? Rate it!


Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...