Pomegranate and Roasted Pepper Salsa

1. 1

   Cut pomegranate in quarters and remove seeds.

2. 2

   Extract the juice from the pomegranate seeds by placing the seeds on a strainer or bowl and pressing down with a ladle or mallet.

3. 3

   Roast the red peppers, place in a bowl, cover with plastic for 8 minutes, and then peel, seed, and dice the roasted red pepper into very small pieces.

4. 4

   In a mixing bowl, combine the pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice.

5. 5

   Season with salt and pepper.

6. 6

   Serve with cold-water Eastern or Atlantic oysters, preferably either Malpecque or Bluepoint, on the half shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.