| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Pomegranate |
| 2 |
lg |
Orange; peeled and chopped |
| 1 |
|
Whole Jalapeño chile; seeded and minced |
| 1 |
lg |
Tomato; peeled, seeded, diced |
| 2 |
tb |
Scallion; thinly sliced |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Fresh cilantro; minced |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
Break the pomegranate apart to release the seeds. Discard membranes and
skin. Drain seeds and pat dry on paper towels.
Place in a medium bowl.
Add the oranges, jalapeño, tomato, scallions, lime juice, coriander and
cumin. Stir well.
Cover and chill at least two hours.
Posted to MC-Recipe Digest V1 #764 by Sharon <jouet@mindspring.com> on Aug
29, 1997
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“God is humble”