In a medium-sized bowl, combine the watermelon, jalapeño, cilantro, and shallot.
Add the lime juice and salt, stirring until evenly combined. Taste and adjust seasoning if desired.
Serve with tortilla chips or as a topping over grilled fish or chicken.
Leftovers will keep in an airtight container in the refrigerator for up to 2 weeks, but I recommend enjoying it within 5 days for the best flavor and texture.
While I didn’t use it, diced cucumber would also tasty in this salsa (about 1 cup). You could also throw in some additional fruit like mango or pineapple.Not sure what type of hot pepper to use? While jalapeño peppers are the most common option (and often the easiest to find), keep in mind that they can vary wildly in heat level. I often use serrano peppers, which are always consistently spicy. I know what I'm getting.I prefer using shallots over red onion in this recipe because they're milder and less astringent.