1 tablespoon kosher salt or other coarse salt
1 1/2 teaspoons ground chile pepper
Zest and juice of 1 lime
1 (10-pound) watermelon, cut into wedges
Lime wedges and mint leaves for garnish (optional)

Combine the salt, chile pepper, and lime zest in a mortar and pestle. (If you don't have a mortar and pestle, you can finely chop the lime zest and use a fork to mix it with the salt and chile powder.)

Arrange the watermelon wedges on a platter and drizzle with lime juice. Sprinkle the chile mixture on top. Garnish with lime wedges and mint leaves, if desired.

Serve immediately or refrigerate until ready to serve.

Recipe Notes

• To serve as an hors d'oeuvre: Cut the watermelon into squares, drizzle with lime juice, and spear with toothpicks. Chile mixture may be sprinkled directly on the watermelon, served in a dipping bowl on the side, or spread out on a plate as a "bed" for the watermelon.
• To serve as a salad: Chop the watermelon into chunks and toss with lime juice, chile mixture, and chiffonade of mint leaves.

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