Oh, the days leading to summer and indulging in the seasons fruits like cherries and watermelon are our favorites at home! My better half recently brought home a watermelon – it was literally 3- times larger than my head! My first thought was how are we going to eat all of this before it goes bad? I remembered tagging a Watermelon Pico de Gallo recipe from Magnolia Journal, summer 2019 edition and thought yep, that’s how we can alternate on eating this insane amount of watermelon.
Sweet, savory, and spicy…an immense amount of flavors delishy combined. You’ll want to start your outdoor summer party right, with this crowd-pleasing snack. You can find the recipe at the end of this post!
Take the fun outside and enjoy this recipe for Father’s day, a cook-out, or for the Fourth of July.
- 3 cups chopped seedless watermelon
- ¼ cup finely chopped yellow or green sweet pepper
- 3 Tbsp. finely chopped red onion
- 1 jalapeno chile pepper, seeded and finely chopped
- 1 Tbsp. apple cider vinegar
- 1 tsp. chopped fresh cilantro
- ¼ tsp. kosher salt
- Blue corn tortilla chips (I'm a fan of Wild Harvest Spicy Blue Corn Tortilla Chips)
- Stir together the first seven ingredients in a medium bowl.
- Cover and chill 1 to 4 hours. If desired, sprinkle with additional cilantro before serving. Serve with tortilla chips.
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