Watermelon And Green Peppercorn Salsa

Recipe Ingredients

2 tablespoons	30ml	Onion - red, minced
2 1/2 lbs	1135g / 40oz	Watermelon
3 tablespoons	45ml	Lime juice - divided
2 tablespoons	30ml	Peppercorns - green, rinsed and pat dry
1/8 teaspoon	0.6ml	Cayenne - ground
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

Cover the red onion with cold water and let sit ten minutes to reduce some of the acidity. Drain and pat dry with paper towels.

Remove and discard the rind from the watermelon. Cut the flesh into half-inch cubes, removing as many of the seeds as possible. Combine with the red onion, two tablespoons of the lime juice, the peppercorns, salt, and cayenne. Refrigerate for about one hour.

Just before serving, stir in the remaining tablespoon of lime juice. Serve the salsa with grilled, baked, or broiled chicken or fish.

Source:
Tom Solomon

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