Salsa with baked pepper and pomegranate dressing – detailed cooking recipe. Share with friends: 
Photo of the dish: Alex Garcia Time: one 5 min. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 peeled pomegranates (separate the grains)
- 6 red peppers
- 1 chopped red onion in very small cubes medium size
- 1 tbsp. l finely chopped mint
- 2 tbsp. l olive oil
- 2 lime juice
- Salt and ground black pepper
- Serving options: with cold-water oriental or 1/2 oyster atlantic oysters
Recipes with similar ingredients: pomegranate, chili pepper, red onion, lime juice, clams, mint
Recipe preparation:
- Cut the grenades into quarters and take out the grains. Squeeze out grains juice by putting them in a colander or bowl and crushing them with a spoon or pestle. Bake red peppers, put them in a bowl, cover cling film for 8 minutes, then peel and peel and cut into very small cubes.
- In a bowl, mix the pomegranate juice, diced baked red pepper, diced red onion, chopped mint, olive oil and lime juice. Salt and pepper. Serve with cold-water eastern or atlantic oysters on halves of sinks.
