Pomegranate and Roasted Pepper Salsa

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

Recipe courtesy of Alex Garcia

Watch how to make this recipe.

Pomegranate and Roasted Pepper Salsa

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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

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

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.