Spicy Watermelon Rinds
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Recipe Intro From tifflovestofu
I’m in my low-waste era, and this recipe is proof that watermelon rinds deserve way more love. With a salty pre-cure and a punchy, herb-laced sauce, they transform into a crunchy, spicy-sweet side dish that’s perfect with grilled meats, rice bowls, or just straight from the fridge. It’s peak summer snacking—zero waste, all flavor.
- Recipe Card
Recipe Card
ingredients
For the Rinds:
- 4 cups watermelon rinds, peeled and cut into 2-inch cubes
- 2 tablespoons kosher salt
ingredients
For the Sauce:
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 1/2 tablespoons white wine vinegar
- 2 garlic cloves
- 1 cup watermelon flesh
- 1 teaspoon kosher salt
- Handful of cilantro, mint, and parsley, roughly chopped
Method
Step 1
Salt the rinds: Place the watermelon rinds in a large bowl and toss with 2 tablespoons of salt. Let sit at room temperature for 30–60 minutes to draw out moisture.
Step 2
Make the sauce: In a food processor, combine paprika, cayenne, gochugaru, vinegar, garlic, watermelon flesh, salt, and herbs. Blend until mostly smooth.
Step 3
Marinate: Rinse and pat dry the salted rinds. Add to a bowl and toss with the sauce until evenly coated. Let marinate for at least 30 minutes in the fridge before serving.
Step 4
Keep refrigerated in an airtight container for up to 1 week.