Satsuma and Pomegranate Salsa
Yield: Makes 2 1/2 cups
Take advantage of seasonal fruits with this citrus salsa. Great on fish, chicken or simply with chips.
Ingredients
PreparationIngredients
- 5 satsumas Add to list
- 1 large pomegranate Add to list
- 1/2 cup diced red onion Add to list
- 1 Serrano chile, seeded and minced Add to list
- 1 clove garlic, minced Add to list
- 2 tablespoons fresh lime juice Add to list
- 1 tablespoon minced fresh mint or cilantro Add to list
Preparation
Peel the satsumas. Trim away any large pieces of white membrane. Coarsely chop the fruit and discard the seeds. Transfer the chopped satsumas with juice to a bowl.
Cut the pomegranates in half. Squeeze the juice into a bowl. Using a fork, pick out the seeds and add to the juice. Discard any fragments of white membrane. Add the satsumas to the pomegranate and stir in the remaining ingredients. Chill 30 minutes before serving.
Recipe by
Source: Sound Consumer December 2008
Comments
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Pairing
Hi Emily,
Based upon the information provided by the recipe submitter, the salsa is "great on fish, chicken or simply with chips." Based upon the recipe components and flavors, I agree!
Does that help out?
Tom Monahan
PCC Natural Markets
November 22, 2010 at 08:39 AM — monahat
Pairing
What would I serve this salsa with?
Thanks!
emily
November 19, 2010 at 02:57 PM — Emily.M (not verified)