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July 21, 2011

Mango, watermelon and tomato salsa fresca recipe {vegan, gluten-free}

A week of recipes designed for easy cooking, in or out of a burrito. Viva Mexico Week, Day Three.

Mango-watermelon-and-tomato-salsa

Even though I love Mexican food, I'm a little afraid of salsa fresca, the salsa that works magic on chicken and bean burritos but almost always contains cilantro. Sometimes those cilantro leaves jump right up and grab onto my tongue, where I can't avoid the vaguely soapy taste they leave behind. One day, I had an epiphany: I can make my own salsa, and leave the cilantro out. Yes, out, completely, none, not one sprig of it. Don't tell anyone, but this mango, watermelon and tomato salsa fresca packs plenty of sweet and a touch of heat, flavor and crunch, and doesn't need cilantro at all. If you want to add it, I won't stop you, but try it without and enjoy your own little epiphany over your next burrito.

Mango-watermelon-and-tomato-salsa-1

Mango, watermelon and tomato salsa fresca

From the pantry, you'll need: lime, kosher salt.

Makes 3 cups.

Ingredients

1 cup diced watermelon
1 mango, diced
1/2 cup seedless (English) cucumber, diced
1/2 cup ripe tomato, seeded, diced
1 jalapeño pepper, seeds and ribs removed, minced
Juice of 1/2 lime, or more to taste
Kosher salt, to taste

Directions

Combine all ingredients in a mixing bowl. Chill until ready to use.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Peach salsa
Nectarine salsa fresca
Tequila-lime flank steak with cherry tomato salsa
Salsa and shrimp stuffed avocado
Tex-Mex salsa

Other recipes that use these pantry ingredients:
Tomatillo salsa, from Pinch My Salt
Pork tenderloin medallions with mango-lime salsa, from Recipe Girl
Grilled mahi mahi with mango red pepper and lime salsa, from Cookin' Canuck
Guacamole, from Homesick Texan
Fish tacos with mandarin-orange salsa, from Gimme Some Oven

Comments

This salsa sounds so refreshing. Two of my very favorite fruits are watermelon and mango!

I'm with you - I'm not crazy about cilantro either. I'd probably add a little mint or basil, though. Looks delicious!!

Maris, the two fruits work so well together in salsa, with a little bit of tomato to add some tartness.

Julia, I thought about adding herbs, but knew I wanted to serve this batch with rice and beans and the slow cooker chicken I made earlier in the week. I decided to stay away from herbs altogether this time, but my garden is producing abundant mint and basil, so in the next batch, I might use one or both.

I love the idea that watermelon is in the salas.

Oh, that's too bad you don't like cilantro. Throw it my way. I'll eat it all for you. ;-)

I do love the idea of using watermelon in salsa (but you know I'll have to add some cilantro to my version!)

What a gorgeous salsa - it is so hot out today I could eat a whole bowl of this!

Paz, Kalyn: I'd be shocked if you didn't add cilantro! It will be delicious, with or without.

Jeanette, in this heat wave, I could swim in a vat of this cold salsa.

Cute blog sister. I love it!

I keep looking for Fresca in the ingredient list!

a little catch up reading...
I love this salsa but I am going to confess... I find mangoes a pain in the butt to peel and slice.I will buy those nice, expensive but already peeled and sliced ones in the jar. (They are not mushy like you think!)
There I have said it. out loud.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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