Pomegranate Salsa

• 3 cups Pomegranate Seeds
• 1 whole Roma Tomato, Diced
• 3/4 cups Red Onion, Diced
• 1 whole Jalapeno, Finely Chopped, Seeds Included
• 1 whole Serrano Pepper, Finely Chopped, Seeds Included
• 1 Tablespoon Grated Lime Zest, About The Zest Of 1 Lime
• 3 Tablespoons Lime Juice, About That Of 1 Lime
• 3 Tablespoons Fresh Parsley, Finely Chopped
• 3 Tablespoons Fresh Cilantro, Fresh Cilantro
• 1/2 Tablespoons Fresh Mint, Finely Chopped
• 18 teaspoons Sea Salt
• 1 pinch Black Pepper
• 2 Tablespoons Olive Oil

1. Peel pomegranate by gently slicing an x across the top of the fruit.
2. Carefully peel away the peel and the white membranes and pluck seeds into a bowl.
3. Rinse gently if desired.
4. Combine all ingredients in a medium bowl and mix thoroughly.
5. Adjust seasoning with salt and pepper as desired.
6. Cover and chill for 1-2 hours before serving.
7. Serve with tortilla chips.

pomegranate seeds, tomato, red onion, serrano pepper, lime, lime juice, fresh parsley, fresh cilantro, fresh mint, salt, black pepper, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pomegranate-salsa-2/ (may not work)