The Lost Italian
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November 16, 2009
POMEGRANATE SALSA - Featured on 11/7 & 11/14 shows
Pomegranate Salsa
Yield: 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
˝ 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.
Recipe compliments of “Live with The Lost Italian” and Sarello’s, Inc., 2009.
posted by Tony Nasello on 11/16/2009 10:01:41 PM
