Fresh Watermelon Salsa with Homemade Tortilla Chips

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

June 14, 2012 • 1 comment

Markets are now brimming with crates of juicy watermelon, so it is tempting to grab an entire melon, and in the spirit of summer, throw caution to the wind about what you will actually do with it all. Sure, you can slice it for a side dish at a barbecue and cut it up for a fruit salad, but unless you’re feeding an army, you’re bound to be caught with lots of leftovers. This salsa recipe takes some melon off of your hands, making a sweet and savory snack perfect for poolside noshing. Watermelon offers more lycopene, a cancer-fighting phytochemical, than any other fresh fruit or vegetable, an excellent source of vitamins A and C, and a bit of potassium.

Recipe: Watermelon-Cilantro Pico de Gallo with Oven-Fried Tortilla Chips

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 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

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.

Prep time: 30 minutes

Cook time: 12 minutes

Makes 8 servings, 1/4 cup pico and a small handful of chips each

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Fresh Watermelon Salsa with Baked Tortilla Chips

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• Author: Michelle Dudash, Chef and Registered Dietitian Nutritionist
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 8 servings, 1/4 cup pico and a small handful of chips each 1x
• Category: Appetizer
• Cuisine: Mexican
• Diet: Gluten Free

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Description

This fresh watermelon salsa is so refreshing and hydrating!

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Ingredients

Scale 1x2x3x

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

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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.

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Weight Loss: Beat The Bloat Before Hitting the Beach

Recipe: Watermelon-Cilantro Pico de Gallo with Oven-Fried Tortilla Chips

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: June 14, 2012

• Yield: 8 servings, 1/4 cup pico and a small handful of chips each (8 Servings)
• Prep: 30 mins
• Cook: 12 mins
• Ready In: 42 mins

Watermelon offers more lycopene, a cancer-fighting phytochemical, than any other fresh fruit or vegetable, an excellent source of vitamins A and C, and a bit of potassium.

Ingredients

• 3 cups (450 g) 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
• 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

1. 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.
   
2. 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.
   

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy