POMEGRANATE AND ROASTED PEPPER SALSA
Steps:
- Cut pomegranate in quarters and remove seeds. Extract the juice from the pomegranate seeds by placing the seeds on a strainer or bowl and pressing down with a ladle or mallet.
- Roast the red peppers, place in a bowl, cover with plastic for 8 minutes, and then peel, seed, and dice the roasted red pepper into very small pieces.
- In a mixing bowl, combine the 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, preferably either Malpecque or Bluepoint, on the half shell.
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