Recipe - Watermelon And Green Peppercorn Salsa

2 tablespoon Onion; red, minced
2 One half pound Watermelon
3 tablespoon Lime juice; divided
2 tablespoon 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
halfinch 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.

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