Pomegranate and orange salsa
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pomegranate |
| 2 | larges | Orange; peeled and |
| 1 | Chile; jalapeno, deveined | |
| ; and minced | ||
| 1 | large | Tomato; peeled, seeded, |
| ; chop | ||
| 1 | tablespoon | Lime juice |
| 1 | tablespoon | Cilantro; fresh, minced |
| ½ | teaspoon | Cumin; ground |
| 2 | tablespoons | Scallion; thinly sliced |
Directions
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.
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