Recipe courtesy of Alex Garcia
Pomegranate and Roasted Pepper Salsa
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 9
- Sugar
- 25
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 714
- Total: 15 min
- Prep: 15 min
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
- 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.