Pomegranate And Roasted Pepper Salsa

Recipe Ingredients

3		Pomegranates - peeled, seeded
6		Red peppers
1		Red onion - very small diced (medium)
1 tablespoon	15ml	Finely-chopped mint
2 tablespoons	30ml	Olive oil
2		Limes - juiced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 (Prince Edward Island, Canada) or Bluepoint (Long Island, NY), on the half shell.

This recipe yields 6 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C22) - from the TV FOOD NETWORK

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