Watermelon and Green Peppercorn Salsa

[Guest guest]

Watermelon and Green Peppercorn Salsa

 

2 tablespoons onion, red, minced

1 squeezed garlic clove

2 1/2 pounds watermelon

3 tablespoons lime juice, divided

2 tablespoons peppercorns, green, rinsed and pat dry

1/8 teaspoon cayenne, ground

1/8  teaspoon salt

 

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, garlic, 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 tortilla chips and your meal