Loading Video...

Pomegranate and Roasted Pepper Salsa

Name: Pomegranate and Roasted Pepper Salsa
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Cuisine: caribbean
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

Recipe courtesy of Alex Garcia

Show: Melting Pot

Episode: Nuevo Latino (Alex/Aaron) - Wide World of Salsa

Pomegranate and Roasted Pepper Salsa

Getting reviews...

Save Recipe

Level: Intermediate
Total: 15 min

Prep: 15 min

Yield: 6 servings

Level: Intermediate
Total: 15 min

Prep: 15 min

Yield: 6 servings

Ingredients

Deselect All

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

Directions

WATCH

Watch how to make this recipe.

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.