Add this to your long weekend plans: up to 30% off sitewide! Shop the sale.

 Let the fun begin! We’ve got a new collection of gifts for Father’s Day. Get gifting.

Chef Katie Button returns with a new season of From the Source every Sunday 2/1c. Learn more.

Watermelon Pico de Gallo

Total 1 hour and 20 minutes (includes chilling time)
Active 20 mins
Makes 3 cups
TIP: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Ingredients
    • 3 cups chopped seedless watermelon
    • 1/4 cup finely chopped yellow or green sweet pepper
    • 3 tablespoons finely chopped red onion
    • 1 tablespoon apple cider vinegar
    • 1 jalapeño, seeded and finely chopped (see Cook’s Note)
    • 1 teaspoon chopped fresh cilantro, plus more for serving if desired
    • 3/4 teaspoon kosher salt
    • 1 cup rinsed and drained canned black beans, rinsed and drained canned black-eyed peas, or drained, canned shoepeg corn (optional)
    • Black bean or blue corn tortilla chips, for serving
    Directions
    1. In a medium bowl, stir together the first seven ingredients (through salt). If desired, stir in the beans, black-eyed peas, or corn. Cover and chill 1 to 4 hours. If desired, sprinkle with additional cilantro before serving. Serve with tortilla chips.

    Meet The Creator