I’m the kind of guy who can’t eat chips without some sort of dip to go with them. There, I said it. It feels good to get that off my chest, but it’s out there now, and I can’t take it back. If I’m eating potato chips, I need a french onion dip or a creamy ranch dip along for the ride. For tortilla chips, I prefer a good old fashioned nacho cheese dip or salsa.

I usually just buy salsa in a jar, and that’ll do the trick most of the time, but I think this Watermelon Crunch Salsa would be even better. As always, you can tweak the ingredients to suit your own tastes. I’ll probably skip the peppers, or at least make two batches – one with peppers and one without.

The only real question is which tortilla chip to use. Will I go with the traditional triangular ones or opt for the cool, bowl-shaped ones that offer extra scoopability? Bowl-shaped ones? Yeah, that’s what I was thinking, too.

Watermelon Crunch Salsa

INGREDIENTS

4 cups 1/4 inch cubed seedless watermelon
2 cups 1/4 inch cubed jicama
1 cup 1/4 inch cubed carrots
2 cups minced purple cabbage
1 cup minced sweet yellow banana or bell peppers
1/4 cup minced fresh parsley
6 limes (juice from the fresh squeezed limes)
Dash of sea salt to taste

INSTRUCTIONS

Prepare each ingredient and toss together just before serving.