Fire and Ice Salsa

3 cups watermelon, seeded and diced
1/2 (one-half) cup red pepper, diced
2 tablespoons lime juice
2 tablespoons cilantro, chopped
1 tablespoon green onion, chopped
1 tablespoon jalapeno peppers
1/2 (one-half) teaspoon garlic salt

Combine all ingredients and mix well. Cover and refrigerate at least one hour. Serve with baked corn chips. Yields about one pint.