Pomegranate Salsa

A party in a bowl, beautiful to behold. Serve this with tortilla chips as an appetizer, or alongside other grilled meats. Try different herbs—whatever you’ve got growing in your garden.

Serves 4 to 6

Ingredients

• 1 pomegranate, seeds separated and skin and light-coloured membrane removed (see below)
• 1/2 small red onion, finely diced
• 1 small tomato, seeded and finely diced
• 1 fresh jalapeño pepper, seeds removed, finely chopped
• 1 1/2 bunches fresh cilantro, chopped
• 1 bunch fresh flat-leaf parsley, chopped
• 1 1/2 sprigs fresh mint, roughly chopped
• 2 teaspoons (10 mL) lime zest
• 3 tablespoons (45 mL) fresh lime juice
• 2 tablespoons (30 mL) extra-virgin olive oil

Directions

1. In a medium bowl, toss together all of the ingredients. Season with salt and white (or black) pepper to taste. Cover, and chill in the refrigerator for at least 2 hours before serving.

How to separate pomegranate seeds

Have a large bowl of cold water ready. Cut the pomegranate in half, and place it in the water. Using your hands, separate the seeds from the pith and the membrane; the seeds will sink and everything else will float to the surface. You can then remove what’s floating and simply drain the seeds using a sieve.

See recipe for Orange Confit.