Pomegranate and Roasted Pepper Salsa
- 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)
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.
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