Julian Vrieslander wrote:
>
> 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

Thank you very much! I'm a big pomegranate fan!

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?