Gorgeous and colorful dip with watermelon, jalapeños, onions, and peppers. Serve with chips or on top of chicken or fish!

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed. Serve with chips or on top of grilled chicken or fish...or as a side salad!

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First of all, I endured great agony over what to call this unbelievably delicious and delightful concoction that’s as scrumptious with a bowl of tortilla chips as it is served on top of grilled chicken or fish. Most normal people would call it Watermelon Salsa. And technically, that would be correct. Salsa, after all, is technically a garnish or sauce made with uncooked vegetables or fruit. But salsa, to me, is…well, salsa. Pureed. Liquidy. Saucy. The soupy stuff you dip your chips in.

Now, pico de Gallo, on the other hand, is chunky. Colorful. Lovely, gorgeous, and fresh.

And so, after much consideration and wrestling with myself, I decided to call this Watermelon Pico de Gallo. My heart led me in that direction. My soul told me it was the right thing to do. My instinct told me to go for it.

My stomach told me to get over myself so I could start eating already.

My stomach is so bossy sometimes.

I used a seedless watermelon, which wasn’t really seedless at all. I think seedless watermelons should be called “flimsy seeded” watermelons, because the seeds are pitiful and almost nonexistent…but existent enough for me to spend the last three years pointing out to you how technically incorrect the term “seedless watermelon” is.

I exhaust myself sometimes.





Slice the rind off the watermelon in long strips…





Going all the way around…





Until it’s totally nekkid!





Next, cut the watermelon into large slices…





Then stack a couple of slices at a time and dice ’em up.

(Note: I only diced half the watermelon, then later wrapped the rest in plastic wrap and kept it in the fridge.)





Throw the watermelon into a large bowl…





Then I added chopped red onion, diced and seeded jalapeno, and diced yellow, green, and red bell peppers. I was going for color here. Did that come across?

Ha.





Next, a whole bunch of chopped cilantro…





A leetle salt…





A good squeeze of lime juice…





And I tossed it all together!





And here’s what’s gorgeous: Serve it with blue corn tortilla chips. Dramatic!





These little frilly ones are cute, too.





Enjoy this, guys! So cool and refreshing, so flavorful and different. You’ll become instantly addicted!