Watermelon-Green Peppercorn Salsa - cooking recipe

Ingredients

2 Tbsp. red onion, minced
2 1/2 lb. watermelon
3 Tbsp. fresh lime juice, divided
2 Tbsp. green peppercorn, rinsed and patted dry
1/8 tsp. salt
1/8 tsp. cayenne pepper

Preparation

Cover the red onion with cold water and let stand 10 minutes to remove some of the acidity.
Drain and pat dry with paper towels.
Remove the rind from the watermelon and cut into 1/2-inch cubes.
Remove as many of the seeds as possible.
Combine with red onion, 2 tablespoons lime juice, the green peppercorn, salt and cayenne.
Refrigerate about 1 hour.
Just before serving, stir in the remaining tablespoon lime juice.