5 large pomegranates, seeded
5 large oranges, peeled and trimmed into segments
1/3 cup fresh cilantro chopped
5 green onions, ends trimmed thinly sliced
4 tablespoons fresh lime juice
1 1/4 teaspoons ground cumin
3-4 tablespoons fresh jalapeno chili minced, seeded
Salt to taste
2 tablespoons extra virgin olive oil
Break pomegranate into large chunks. Immerse chunks in a bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds; pat dry.
Cut orange segments into chunks and place in mixing bowl. Add pomegranate seeds, and the remaining ingredients. Adjust seasoning. Serve or cover and chill until the next day.
Serve with grilled fish or with tortilla chips.
Yield: 12 servings
Versatile! Use as a relish with pork, lamb, chicken or turkey — or serve as a fresh salsa with corn chips!
2 medium pomegranates, seeded (about 1 ½ cups arils)
1/2 cup finely chopped red onion
1 1/2 tablespoons finely chopped, green jalapeno pepper
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt
In a small mixing bowl, gently combine pomegranate arils and remaining ingredients.
YIELD: Makes 1 ½ cups
SOURCE: Recipe courtesy of Pomegranate.org
4 medium mangoes, diced and mashed
1/4 red onion, diced fine
8 medium tomatoes, chopped fine
1 small habenero pepper, diced fine
1/3 cup chopped cilantro
1 1/2 teaspoons ground cardamon
1 1/2 teaspoons ground coriander
1 teaspoon ground cayenne pepper
Lime juice to taste
1 teaspoon sugar
Combine mangos, onion, tomatoes and habenero pepper.
Add cardamon, coriander, red pepper, and lime juice. Mix well. Refrigerate for one hour prior to serving. Just before serving mix in cilantro.
4 (about 1 pound) very ripe roma tomatoes, chopped
1 small white onion, finely chopped
1-2 serrano chiles, minced
2 tablespoons cilantro, chopped
2 tablespoon lime juice
1/2 teaspoon salt (or to taste)
Mix all ingredients. Check flavor and adjust if needed with more lime, salt, chile.
Great with chips, but also over grilled fish, steak, egg dishes, you name it.
SOURCE: Betsy McNair