Looking for a fresh summertime salsa that’s just as delicious over chicken or fish as it is with chips and an ice cold limeade?
Via Christi clinical dietitian Karen Stutzman adapted this recipe from the National Watermelon Promotion Board. It’s easy to make, cool and fruity, with just a touch of spicy heat. Give it a try!
Watermelon Fire and Ice Salsa
Yield: 3 Cups
- 3 cups de-seeded and chopped watermelon
- ½ cup diced green peppers
- 2 tbsp lime juice
- 1 tbsp diced fresh cilantro
- 1 tbsp chopped green onions
- 1 tbsp chopped fresh jalapeno pepper
- ½ tsp garlic salt (optional)
In a large bowl, combine ingredients; mix well and cover. Refrigerate 1 hour or more before serving. Serve with chips or as a topping on chicken or fish.
Recipe adapted from National Watermelon Promotion Board (watermelon.org)
