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Contest-Winning Watermelon Salsa

“I entered this recipe in a local fair, and it took first place! This is one of my favorites because all of the ingredients (except for the lime juice) came directly from my garden and bee hives.” —Carolyn Butterfield of Lake Stevens, Washington
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    3 cups

Ingredients

  • 2 cups seeded finely chopped watermelon
  • 1/2 cup finely chopped peeled cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh mint
  • 2 tablespoons honey
  • 1 teaspoon lime juice
  • Baked tortilla chip scoops

Directions

  • In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat.
  • Refrigerate for at least 1 hour. Serve with chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 22 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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