Watermelon Salsa

School may have started, but this Laredo heat lets us keep enjoying summer and the delicious seasonal fruits that come with it. Today's recipe features two versions of Watermelon Salsa: a spin on a classic blended salsa, and a watermelon pico. Both salsas go well with fish, chicken, or beef fajitas. In terms of seasoning, adding salt to the watermelon brings out the sweetness; and for the pico, adding chili powder like Tajin or Trechas really kicks up the flavor. Remember that the longer pico sits, the better it tastes!

Watermelon Salsa

  • 3 cups diced watermelon
  • 1 white onion
  • 1 jalapeno
  • 1 clove of garlic
  • salt to taste
In a medium pot, boil onion, jalapeno, and garlic. Boil for 15-20 minutes or until tender. Combine all ingredients in blender. Blend to desired consistency. Add salt to taste.

Watermelon Pico

  • 3 cups of small diced watermelon
  • ½ cup small diced jicama
  • ½ small diced onion
  • 1 small-medium jalapeno, or desired spiciness
  • 1/8 cup cilantro, or desired amount
  • juice from 1 lime
  • salt to taste
  • Tajin or Trechas**
**Optional
Small dice watermelon, jicama, onion, cilantro, and jalapeno—make sure all ingredients are cut to same size. Squeeze lime. Add salt. (Option to add leftover watermelon juice and chili powder)

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