Pomegranate And Orange Salsa

Recipe Ingredients

1		Pomegranate (large)
2		Orange - peeled and (large)
1		Chile - jalapeno, deveined and minced
1		Tomato - peeled, seeded, (large) chop
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Cilantro - fresh, minced
1/2 teaspoon	2.5ml	Cumin - ground
2 tablespoons	30ml	Scallion - thinly sliced

Recipe Instructions

Break the pomegranate apart to release the seeds.

Discard membranes and skin. Drain seeds and pat dry on paper towels. Place in a medium bowl.

Add the oranges, jalapeno, tomato, scallions, lime juice, coriander and cumin.

Stir well. Cover and chill at least two hours.

Source:
Josefina Velazquez De Leon's "Mexican Cook Book" 1947

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