Recipe: Pomegranate and Orange Salsa

Pomegranate and Orange Salsa

1 large navel orange
seeds from 2 pomegranates
2 tablespoons fresh lime juice
3/4 cup (115 g) finely chopped red onion
1/3 cup (17 g) minced fresh cilantro or mint
1 to 2 jalape o chile peppers, seeded and minced
1 garlic clove, minced
1 teaspoon (5 ml) olive oil

Take a large bowl and using a sharp knife, remove peel and white pith from the orange and throw it. Holding the orange over the bowl, cut between the membranes to remove the orange sections. Chop the sections and put it in the bowl. Add the pomegranate seeds and remaining ingredients. Stir gently to combine. Chill until ready to serve.