Salsa, pomegranate and orange
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pomegranate |
| 2 | larges | Orange; peeled and chopped |
| 1 | Whole Jalapeño 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 |
Directions
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