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Pomegranate and Orange Salsa


  • 1 large navel or blood orange
  • seeds from 2 large pomegranates
  • 2 TBS. fresh lime juice
  • 1 medium diced red onion
  • 1/3 cup minced fresh cilantro (you can substitute mint if you prefer - but not both)
  • jalapeño chili peppers, seeded and minced ( optional. Add to taste)
  • 1-2 cloves of garlic minced
  • 1 tsp. olive oil


  • In a large bowl remove peel from orange and cut out the sections, allowing the juice to drain into the bowl as you cut.
  • Chop the sections and put it in the bowl.
  • Add the pomegranate seeds and remaining ingredients.
  • Stir just enough to combine.
  • Chill and serve cold.
  • As with all salsas ingredients and measurements may be adjusted to taste.

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