If you are anything like me, you probably have a few pomegranates hanging around, leftover from the holidays. Don’t toss them, even if they are a bit hard, you can still make use of them! The tricky part is peeling the pomegranate without getting its staining crimson juice all over. The secret? Work with the fruit UNDER WATER! Refreshing, sweet, tart & a bit fiery, this tangy salsa is great with meat or fish or even chips! Just mix together and serve! So simple!
1 large pomegranate
1 large orange
1 T chopped cilantro
1 green onion, thinly sliced
2 t. freshly squeezed lime juice
1/4 t cumin
1 T minced jalapeno, or to taste
Insert a knife through the stem hole of the pomegranate and twist to break the pomegranate into large chunks. Immerse them in a bowl of water & coax the seeds away from the skin to release the seeds. Discard the skin & membranes, drain & pat dry. Cut & peel the skin & membrane from the orange. Holding the orange over a bowl, cut between the membranes to free the segments adding them to the bowl. Squeeze the juice from the membrane into the bowl & discard the membrane. Cut each segment into chunks. To the orange add pomegranate, cilantro, onion, lime juice, cumin & jalapeño, add salt to taste. Serve or cover and chill up to one day. Makes 1 cup of salsa, enough for 4 to 6 servings.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016