Watermelon Vidalia® Salsa

Watermelon Vidalia® Salsa

3 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  GRECKLE

“A salsa made with watermelon and Vidalia® onion. To make it less spicy, remove all seeds from the peppers -- or you could use an equal quantity of a milder pepper such as poblano.”

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Adjust Servings

Original recipe yields 3 cups



  1. Combine the watermelon, onion, serrano chile peppers, garlic, and cilantro in a large bowl; add the salt and garlic powder and stir to combine. Cover the bowl with plastic wrap and refrigerate at least 1 hour before serving.

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Reviews (3)

Rate This Recipe
Arizona Desert Flower

Arizona Desert Flower

After my modifications, it was really tasty. I doubled everything else but the chiles (and watermelon). It was WAY too spicy with double the watermelon, so I ended up nearly quadrulpling it. The flavor was nice, but I did miss the punch of lime juice. Next time I will use only 1 seeded chile, less onion and add lime. Thanks!



We love salsas and relishes. I prepared this as directed and it just lacks something. It seems to us that the watermelon is not enhancing this dish much. Will toss it into our salad with our dinner tonight as an addition to the wild greens, so I don't waste it.



Made this on a very hot day and the taste was awesome. Will make this again and again.

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Amount Per Serving (12 total)

  • Calories
  • 14 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Watermelon Fire and Ice Salsa


next recipe:

JR's Salsa