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Pomegranate and Roasted Pepper Salsa
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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.
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