Pomegranate Salsa
Makes: approx. 3 cups of salsa
Ingredients:
1 medium to large orange bell pepper, seeded and diced
1 medium to large yellow bell pepper, seeded and diced
1 cup pomegranate arils (seeds)
1 avocado, diced (dice to the same size as the peppers)
2 tbsp. rice wine vinegar
1 tbsp. chopped cilantro
1 tbsp. pomegranate juice* or Pama liqueur
½ jalapeno, seeded and diced into very small pieces (leave seeds in for more of a ‘kick’)
Season with salt and pepper to taste
Instructions:
Combine all ingredients together in a mixing bowl and serve immediately or store in the refrigerator for up to 1 day.
To Serve:
Serve as a dipping salsa with tortilla chips, or use as an
accompaniment atop fish and poultry dishes. Recommended fish would be
salmon, walleye and swordfish; poultry would include boneless breast of
chicken or roasted duck breast.
Tony’s Tip: Do not use a red bell pepper if possible, so as not to compete with the star of the dish: the pomegranate arils.
Tony’s Tip:
For the pomegranate juice, you can either use a store-bought juice or
create your own by pressing some pomegranate arils through a food
ricer. The juice is an optional item, but definitely enhances the
flavor of the salsa.