More In The Kitchen
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Jolene Adams, LLCC culinary instructor
4 c watermelon
2 tablespoons lime juice
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 teaspoons finely chopped jalapeno pepper
1/8 teaspoon salt
In a large bowl, combine all the ingredients.
Cover and refrigerate for at least 1 hour before serving.
Serve with a slotted spoon.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
This recipe aired July 1, 2013.