POMEGRANATE SALSA

POMEGRANATE SALSA

2 Tablespoons fresh mint, chopped

2 Tablespoons fresh cilantro, chopped 

2 Tablespoons Italian flat-leaf parsley, chopped

1/2 cup small red onion, chopped

1 pomegranate, skin and light-colored membrane removed 

6 Tablespoons fresh lime juice

2 teaspoons grated lime zest

1 jalapeno pepper, chopped

1 serrano pepper, chopped

1 1/2 cup large tomato, diced

1 Tablespoon olive oil

salt and fresh ground pepper, to taste

Here is a good tutorial for how to get those tricky little seeds out of the pomegranate if you are unfamiliar.

In a medium bowl, toss together mint, cilantro, Italian flat-leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato and olive oil. 
Season with salt and pepper. 
Cover, and chill in the refrigerator at least 2 hours before serving.

Our little elf returned on Thanksgiving and he has been busy creating mischief...again.

PRINTABLE RECIPE