Pomegranate Salsa

Makes:  approx. 3 cups of salsa

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
½ jalapeno, seeded and diced into very small pieces (leave seeds in for more of a ‘kick’)
Season with salt and pepper to taste

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 Tips:

  • Do not use a red bell pepper if possible, so as not to compete with the star color of the dish: the pomegranate arils.
  • 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 or food mill.

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