Located steps from the pier in the heart of Folly Beach, South Carolina, Rita’s Seaside Grille epitomizes the vibe of its town: laid-back, colorful, classic. It’s the kind of place that welcomes (and serves a dedicated menu for) dogs and caters to beachgoers looking for a cut above typical tourist hangouts. “Our overall inspiration is the cool and funky culture that Folly Beach has, and we like that to come through in our menu offerings,” says general manager Phillip Marshall.
One such kicked-up offering is the pico de gallo that crowns the restaurant’s nacho appetizers—a simple mix of chopped watermelon, cilantro, red onion, and jalapeño stirred with lime juice and cumin. “The flavor is light, fresh, and slightly sweet with an herbal finish,” Marshall says. “There is a hint of zestiness as well.”
All of that makes this pico a perfect topper for savory meats, though it works just as well as a standalone app served with tortilla chips. Get the recipe below—and note that while you can adjust the ingredients to taste, the bites you’ll most enjoy will be the ones loaded with bright, herby jalapeños, which counter and complement the sweet watermelon.
