Contest Winning Watermelon Salsa Recipes

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CONTEST-WINNING WATERMELON SALSA



Contest-Winning Watermelon Salsa image

"I entered this recipe in a local fair, and it took first place! This is one of my favorites because all of the ingredients (except for the lime juice) came directly from my garden and bee hives." -Carolyn Butterfield of Lake Stevens, Washington

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 11

2 cups seeded finely chopped watermelon
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1/4 cup minced fresh cilantro
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
2 tablespoons honey
1 teaspoon lime juice
Baked tortilla chip scoops

Steps:

  • In a large bowl, combine the watermelon, cucumber, onion, peppers and herbs. Drizzle with honey and lime juice; gently toss to coat. , Refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

WATERMELON PINEAPPLE SALSA



Watermelon Pineapple Salsa image

Make and share this Watermelon Pineapple Salsa recipe from Food.com.

Provided by Sherrybeth

Categories     Sauces

Time 45m

Yield 5 cups

Number Of Ingredients 8

2 cups watermelon, seeded and diced into small cubes
2 cups fresh pineapple, diced into small cubes
1/2 cup vidalia onion, finely chopped
2 tablespoons fresh cilantro, chopped finely
1 jalapeno, diced
1/4 cup lemon juice
1/2 teaspoon seasoning salt
2 tablespoons sugar

Steps:

  • Combine watermelon, pineapple, onion, cilantro and jalapenõ pepper.
  • Add lemon juice, seasoned salt and sugar.
  • Stir well.
  • If additional sweetness is desired, add a small amount of sugar.
  • Cover and refrigerate until chilled.

Nutrition Facts : Calories 78.2, Fat 0.2, Sodium 2, Carbohydrate 20.3, Fiber 1.5, Sugar 15.6, Protein 0.9

SPICY WATERMELON SALSA



Spicy Watermelon Salsa image

I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. -Andrea Heyart, Aubrey, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 servings (1/3 cup each).

Number Of Ingredients 12

1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon honey
1/4 teaspoon salt
3 cups seeded chopped watermelon
1 medium cucumber, seeded and chopped
1 small red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1/4 cup finely chopped sweet yellow pepper
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil

Steps:

  • In a large bowl, combine the first five ingredients. Add remaining ingredients; toss to combine. Refrigerate, covered, until serving. If necessary, drain before serving.

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

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