Ingredients
- 2 cups seeded watermelon, diced
- 1 cup honeydew melon, diced
- 1 cup jicama, peeled and diced
- 1 Anaheim or New Mexico green chile, roast, peel, & chop
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh chopped cilantro
Make it step by step
- Mix all the ingredients together and refrigerate for I hour before serving. This salsa will not keep well for more than a day
- Yield: Approx. 3 cups
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.