Watermelon Ancho Chile Salsa

Sweet and spicy, this watermelon ancho chili salsa is perfect with grilled chicken, pork or seafood -- or just serve with tortilla chips!

Photo by Tammy L.
Adapted from bonappetit.com
Sweet and spicy, combined.

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Adapted from bonappetit.com

Ingredients

  • 2

    ancho chiles, seeds removed

  • 1/4

    small seedless watermelon, cut into 1-inch pieces, about 2 1/2 cups

  • 1/2

    large beefsteak tomato, chopped

  • 1/4

    small red onion, chopped

  • 1/2

    jalapeño, with seeds, chopped

  • 1

    garlic clove, smashed

  • 2

    tablespoons fresh lime juice

  • Kosher salt

Directions

Bring chiles and 2 cups water to a boil in a small saucepan. Remove from heat, cover, and let sit until chiles soften, 25–30 minutes. Transfer chiles to a blender with a slotted spoon; discard liquid. Add watermelon, tomato, onion, jalapeño, garlic, and lime juice and blend until smooth; season with salt. Cover and chill. Do Ahead: Salsa can be made 8 hours ahead. Keep chilled.

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