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Recipe courtesy of Alex Garcia

Show: Melting Pot

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

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Pomegranate and Pepper Salsa (03:42)

Total:: 15 min
Prep:: 15 min

Yield:: 6 servings

Level:: Intermediate

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

Directions

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.

My Private Notes

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