Watermelon Salsa

Ingredients 

• 3 cups seedless watermelon, finely diced (about 1/4-inch cubes). This is roughly half of one small seedless watermelon

• 1/4 cup cotija cheese or sheep’s milk feta, crumbled

• 1/4 cup scallions, thinly sliced (about 1 to 2 large scallions)

• 1/4 cup fresh cilantro, roughly chopped (or substitute basil or mint)

• Juice of 1 lime

• 3 tablespoons sliced tamed pickled jalapeños, chopped if large (adjust to taste)

• 3 tablespoons roasted salted pepitas, roughly chopped

• Kosher salt, to taste

• Black pepper, optional

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Directions

1.  Finely dice the watermelon into small 1/4-inch cubes and place in a large mixing bowl

2. Add the sliced scallions, chopped pickled jalapeños, chopped cilantro, and pepitas

3. Squeeze in the lime juice and toss gently to coat

4. Fold in the crumbled cotija cheese

5. Taste and season with kosher salt and black pepper as needed

6. Serve right away or chill for 10 to 15 minutes. I like to serve with tortilla chips or over fish!

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