A beautiful change of pace appetizer. Cool and refreshing but with a nice little kick!
Back in my catering days we were constantly looking for the next new thing to serve at an event. When I saw beautiful watermelon in the store recently, my mind jumped back to a salsa that had been a huge hit when one of our competitors served it at a fancy affair. Humphhh.
I did get the recipe but you know how it goes. Somewhere along the way I lost it but I remembered “fire and ice” so it didn’t take me long to find it even though I haven’t heard much about it in a long time.
Watermelon is in season now and will continue to be available clear into September so take advantage and make up a batch for the Fourth of July and every picnic and barbecue until past Labor Day! It is sooo good and unique!
It is quick and easy to make, too, and all the fresh ingredients are abundant so what are you waiting for?
Cut melon into chunks, somewhere around 1/2″.
I used seedless watermelon because I’m always in a hurry but do remove the seeds if yours has them.
Chop up some nice fresh cilantro.
Then some cool, crisp, green bell peppers.
Next, some green onion and fresh jalapeno to give it that awesome kick!
Hint: If you’re new to cutting up jalapenos, DO NOT TOUCH YOUR EYES until you have washed your hands. Capsaicin is the substance that gives peppers their distinctive heat and it can burn your eyes. Always wash the cutting board with a grease-cutting detergent when you are done, too.
Capsaicin is present in every part of spicy peppers except the seeds but the hottest part of the pepper is where the seeds attach.
Add the rest of the ingredients, stir gently ’til well mixed and serve!
Crisp, salty tortilla chips are perfect for scooping it up but it’s also great as a topping on grilled chicken or fish!
Fire and Ice Watermelon Salsa
A fun twist on run-of-the mill salsa! Cool and refreshing but with a little heat from jalapenos. This salsa is classically seasoned with garlic, lime and cilantro! Perfect summer change up!
- 3 cups cubed watermelon, seeds removed
- 1/2 cup chopped green bell pepper
- 1 Tbsp chopped green onion
- 1 Tbsp chopped, seeded jalapeno
- 2 Tbsp lime juice
- 1/2 tsp garlic salt
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp Feta cheese for topping, or more to taste optional
Combine all ingredients and stir gently until well mixed. Serve with tortilla chips. Top with crumbles of feta cheese if desired.
I was out of garlic salt when I made this batch so I substituted garlic powder and a good sprinkle of kosher salt. And then, never being one to leave well enough alone, I decided to throw on some feta cheese just before serving!
You know what? It’s betta with feta!! Try it. Prepare to be the hit of the next backyard barbecue you summer diva, you!!
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