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.
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.
Source: Sound Consumer December 2008
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