Description
This fresh watermelon salsa is so refreshing and hydrating!
Ingredients
For the pico de gallo:
3 cups (450 g) diced seedless watermelon
1/4 teaspoon salt
1/4 cup (4 g) chopped cilantro
1/4 cup (40 g) diced red onion
3 tablespoons (45 ml) lime juice
1 tablespoon (9 g) minced jalapeño
2 teaspoons extra-virgin olive oil
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
For the baked tortilla chips:
8 corn tortillas, stacked and cut into thick strips for dipping
1 tablespoon (15 ml) extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
Instructions
To make the pico de gallo:
Combine the watermelon and salt in a medium bowl and allow it to rest for 20 minutes, drawing juice of the watermelon. Drain. Add remaining pico de gallo ingredients.
To make the chips:
Preheat the oven to 375°F (190°C, or gas mark 5). For easier cleanup, line a large sheet pan with a silicone baking mat or parchment paper. Toss the tortillas, oil, salt and pepper on the pan and spread evenly into a single layer. Bake for 12 minutes until light golden and crispy. Sprinkle with cumin and chili powder.
