| Pomegranate Salsa
2 cups of coarsely chopped green bell pepper, about 1 large pepper
4 cups of coarsely chopped ripe tomatoes
1 cup of coarsely chopped onion
1 cup of minced parsley
Juice 1 lime
1 teaspoon of minced garlic
1 teaspoon of ground hot chili or to taste
1 cup of fresh pomegranate juice
1 teaspoon of sea salt
1 teaspoon of freshly-ground black pepper
1 cup of pomegranate arils |
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Place bell pepper, tomatoes, onion, parsley, lime juice, garlic and chili in food processor. Pulse about 6 times, or until mixture uniform. Pour salsa into bowl, add pomegranate juice and adjust seasonings. Stir in pomegranate arils and serve.
Per Serving: 50 Cal; 2g Prot; 0g Total Fat (0 Sat. Fat); 12g Carb.; 0mg Chol; 440mg Sod.; 3g Fiber.
This recipe yields 6 servings.
Comments: This light, tangy salsa is best served with toasted pita bread.
Recipe By: Vegetarian Times, November 2002 Formatted for MC7 08-14-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 2 Calories; trace Fat (12.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 473mg Sodium. Exchanges: 0 Vegetable.
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