Traditional recipes

Watermelon–Ancho Chile Salsa

Watermelon–Ancho Chile Salsa

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.


  • 2 ancho chiles, seeds removed
  • ¼ small seedless watermelon, cut into 1-inch pieces (about 2½ cups)
  • ½ large beefsteak tomato, chopped
  • ¼ small red onion, chopped
  • ½ jalapeño, with seeds, chopped
  • 2 tablespoons fresh lime juice

Recipe Preparation

  • Bring chiles and 2 cups water to a boil in a small saucepan. Remove from heat, cover, and let sit until chiles soften, 25–30 minutes. Transfer chiles to a blender with a slotted spoon; discard liquid. Add watermelon, tomato, onion, jalapeño, garlic, and lime juice and blend until smooth; season with salt. Cover and chill.

  • Do Ahead: Salsa can be made 8 hours ahead. Keep chilled.

,Photos by Christopher TestaniReviews Section