Pomegrante and Orange Salsa

1 large pomegranate
2 large oranges — peeled and
1 chile, jalapeno — deveined and minced
1 large tomato — peeled, seeded, chop
1 tablespoon lime juice
1 tablespoon cilantro, fresh — minced
1/2 teaspoon cumin, ground
2 tablespoons scallion — thinly sliced

Break the pomegranate apart to release the seeds. Discard membranes and skin. Drain seeds and pat dry on paper towels. Place in a medium bowl. Add the oranges, jalapeno, tomato, scallions, lime juice, coriander and cumin. Stir well.

Cover and chill at least two hours.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

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