| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Baltimore |
Condiments |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Red onion; minced |
| 2 1/2 |
lb |
Watermelon |
| 3 |
tb |
Lime juice; divided |
| 2 |
tb |
Green peppercorns; rinsed |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
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.
Recipe by: The Baltimore Sun, August 26, l990 Posted to MC-Recipe Digest V1
#764 by Sharon <jouet@mindspring.com> on Aug 29, 1997
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