A Recipe for Mango Pomegranate Salsa
In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make. It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!
Mango Pomegranate Salsa
Highlighting the bright crisp flavours of the pomegranate, mixed with sweet mango, peppers, onions, cucumbers and tangy lime juice.
- 1 firm ripe mangofinely chopped (brunoise)
- 1 large pomegranateseeded
- 1 red bell pepperbrunoise
- 1/2 Red onionbrunoise & soaked in cold water
- 1/2 Cucumberseeded & brunoise
- 3 Limesjuiced & zest
- 1bunch fresh cilantroroughly chopped
- fat pinch chilli flakesto your liking
- to taste Salt and Pepper
- drizzle of olive oil
** Brunoise is the term for finely chopped. It is defined as a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a “brunoise” cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice [source: wikipedia]
**Note about lime juice... squeeze only until juice stops flowing, don’t over squeeze the lime as you end up with bitterness.