Pomegranate and orange salsa

Yield: 2 servings

Measure Ingredient
1 large Pomegranate
2 larges Orange; peeled and
1 \N Chile; jalapeno, deveined
\N \N ; and minced
1 large Tomato; peeled, seeded,
\N \N ; chop
1 tablespoon Lime juice
1 tablespoon Cilantro; fresh, minced
½ teaspoon Cumin; ground
2 tablespoons Scallion; thinly sliced

Break the pomegranate apart to release the seeds. Discard membranes and skin. Drain seeds and pat dry on paper towels. Place in a medium bowl. Add the oranges, jalapeno, tomato, scallions, lime juice, coriander and cumin.

Stir well. Cover and chill at least two hours.

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