- Yields: Makes 2 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- 5 satsumas
- 1 large pomegranate
- 1/2 cup diced red onion
- 1 Serrano chile, seeded and minced
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh mint or cilantro
Peel the satsumas. Trim away any large pieces of white membrane. Coarsely chop the fruit and discard the seeds. Transfer the chopped satsumas with juice to a bowl.
Cut the pomegranates in half. Squeeze the juice into a bowl. Using a fork, pick out the seeds and add to the juice. Discard any fragments of white membrane. Add the satsumas to the pomegranate and stir in the remaining ingredients. Chill 30 minutes before serving.
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