Pomegranate and Roasted Pepper Salsa Recipe courtesy Alex Garcia 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) 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. 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. 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. Serve with cold-water Eastern or Atlantic oysters, preferably either Malpecque or Bluepoint, on the half shell.		Recipe Summary Difficulty: Medium Prep Time: 15 minutes Yield: 6 servings User Rating: No Rating

Episode#: MP1C22
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