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Spicy Watermelon & Jicama Salsa with Grilled Tostadas

  • Prep 30 min
  • Total 60 min
  • Ingredients 15
  • Servings 6

Ingredients

12
corn tortillas
1/4
cup olive oil
4
cups watermelon, diced
1 1/2
teaspoons salt
3
cups jicama, diced
1/2
orange bell pepper, diced
1/2
yellow bell pepper, diced
1
jalapeño, minced
1
Fresno chili pepper, minced
1
habanero pepper, minced
3
green onions, sliced finely
1/4
cup cilantro, chopped
2
tablespoons honey
1 1/2
tablespoons chile limón powder*
Juice of 1 large lime

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When using fresh ingredients like watermelon, cucumbers and tomatillos in your salsas, they will release water when seasoned with salt. Dice them up, season them lightly with salt and transfer them to a wire mesh strainer to drain while you prepare the salsa, then add them in last.

Freshly sliced fruit with fresh lime juice and chile limón powder sprinkled all over. I really loved eating this as a kid and still enjoy it to this day. On hot summer days, my mom would prepare a large platter of sliced jicama and watermelon for us. The flavors in this salsa remind me of those days. Served over a crispy grilled corn tostada along with a cold drink, that’s a perfect summer snack.

*Chile limón powder is found in most stores in Latin American products.

Directions

  • 1 Preheat a stovetop grill or outdoor grill to medium heat for 10 minutes.
  • 2 Brush the corn tortillas on both sides with olive oil, and set aside while grill heats up. Season the watermelon lightly with salt and transfer to a wire mesh strainer to drain while you prepare the salsa and tostadas.
  • 3 Start chopping your ingredients and adding them to a large bowl in the order they are listed. If you would like a milder salsa, you could remove all the seeds and membranes from the peppers before adding them in.
  • 4 When the grill is hot, add 6 tortillas to the grill, and sprinkle a little salt on the top side of tortillas. Cook for about 15 minutes, turning as needed so they don’t burn. Transfer to plate and let them cool. If using an outdoor grill, I would grill them in the indirect heat.
  • 5 Finish salsa by folding in the watermelon last. Stir to combine and taste for salt. Let salsa sit for at least 20 minutes. Stir before serving. Using a slotted spoon, add about 1/3 cup of salsa to each tostada. Serve right away. Garnish with more chile limón powder and chopped cilantro.

Freshly sliced fruit with fresh lime juice and chile limón powder sprinkled all over. I really loved eating this as a kid and still enjoy it to this day. On hot summer days, my mom would prepare a large platter of sliced jicama and watermelon for us. The flavors in this salsa remind me of those days. Served over a crispy grilled corn tostada along with a cold drink, that’s a perfect summer snack.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 23, 2015

Freshly sliced fruit with fresh lime juice and chile limón powder sprinkled all over. I really loved eating this as a kid and still enjoy it to this day. On hot summer days, my mom would prepare a large platter of sliced jicama and watermelon for us. The flavors in this salsa remind me of those days. Served over a crispy grilled corn tostada along with a cold drink, that’s a perfect summer snack.