Roasted Pepper Salsa with Pomegranate Dressing
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Roasted Pepper Salsa with Pomegranate Dressing - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 peeled pomegranates (seeds removed)
- 6 red peppers
- 1 medium red onion, diced into very small cubes
- 1 tbsp finely chopped mint
- 2 tbsp. l. olive oil
- Juice of 2 limes
- Salt and ground black pepper
- Serving options: with cold-water Eastern or Atlantic oysters on 1/2 shell
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Recipes with similar ingredients: pomegranate, chili pepper, red onion, lime juice, mollusks, mint
Cooking the dish according to the recipe:
- Cut the pomegranates into quarters and remove the seeds. Squeeze the juice from the seeds by placing them in a colander or bowl and crushing them with a spoon or pestle.
Roast the red peppers, place them in a bowl, cover with cling film for 8 minutes, then peel and seed and cut into very small cubes. - In a bowl, combine pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice. Season with salt and pepper.
Serve with cold-water Eastern or Atlantic oysters on the half shell.
Categories:
recipe / Sauces / Dips / Sauces for fast food / / Mexican cuisine
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