Pomegranate and Roasted Pepper Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
3 pomegranates, peeled and seeded |
6 red peppers |
1 medium red onion, very small diced |
1 tablespoon finely chopped mint |
2 tablespoons olive oil |
2 limes, juiced |
salt and pepper |
serving suggestions: cold-water eastern or atlantic oysters, on 1/2 shell, recommended region: bluepoint (long island, ny) or malpecque (prince edward island, canada) |
Directions:
1. Cut pomegranate in quarters and remove seeds. Extract the juice from the pomegranate seeds by placing the seeds on a strainer or bowl and pressing down with a ladle or mallet.
2. Roast the red peppers, place in a bowl, cover with plastic for 8 minutes, and then peel, seed, and dice the roasted red pepper into very small pieces.
3. In a mixing bowl, combine the pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice. Season with salt and pepper.
4. Serve with cold-water Eastern or Atlantic oysters, preferably either Malpecque or Bluepoint, on the half shell.
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