In article >,
Kate Connally > wrote:

> May we please have the salsa recipe?
> Thanks,
> Kate

I should know better than to post menu reports here. OK, here it is,
from Sunset's Recipe Annual, 1989:

(Peeling the pomegranate under water also helps to prevent juice
splatters on your duds.)

1 large or 2 med pomegranates (about 3/4 lb total)
1 large orange
1 T chopped fresh cilantro
1 green onion, ends trimmed and thinly sliced
2 t lime juice
1/4 t ground cumin
1 to 3 t minced seeded fresh jalapeño chile
salt

Break pomegranate into large chunks. Immerse chunks in a bowl of water
and break apart to release seeds. Discard membrane and skin. Drain
seeds; pat dry.

Cut peel and white membrane from orange. Holding fruit over a bowl, cut
between inner membranes to free segments, adding them to bowl. Squeeze
juice from membrane into bowl; discard membrane. Cut each segment into
chunks.

Add pomegranate and remaining ingredients to bowl. Salt to taste.
Serve, or cover and chill until next day.

--
Julian Vrieslander