Pomegranate and Roasted Pepper Salsa

• 3 pomegranates, peeled and seeded
• 6 red peppers
• 1 medium red onion, very small diced
• 1 tablespoon finely chopped mint
• 2 tablespoons olive oil
• 2 limes, juiced
• Salt and pepper
• Serving suggestions: cold-water Eastern or Atlantic oysters, on 1/2 shell, recommended region: Bluepoint (Long Island, NY) or Malpecque (Prince Edward Island, Canada)

1. Cut pomegranate in quarters and remove seeds.
2. Extract the juice from the pomegranate seeds by placing the seeds on a strainer or bowl and pressing down with a ladle or mallet.
3. 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.
4. In a mixing bowl, combine the pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice.
5. Season with salt and pepper.
6. Serve with cold-water Eastern or Atlantic oysters, preferably either Malpecque or Bluepoint, on the half shell.

pomegranates, red peppers, red onion, mint, olive oil, salt, coldwater eastern

Taken from www.foodnetwork.com/recipes/pomegranate-and-roasted-pepper-salsa-recipe.html (may not work)