Salsa, pomegranate and orange

Yield: 2 Servings

Measure Ingredient
1 large Pomegranate
2 larges Orange; peeled and chopped
1 Whole JalapeƱo chile; seeded and minced
1 large Tomato; peeled, seeded, diced
2 tablespoons Scallion; thinly sliced
1 tablespoon Lime juice
1 teaspoon Fresh cilantro; minced
½ teaspoon Ground cumin

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, jalapeño, tomato, scallions, lime juice, coriander and cumin. Stir well.

Cover and chill at least two hours.

Posted to MC-Recipe Digest V1 #764 by Sharon <jouet@...> on Aug 29, 1997

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