Sauces & Seasonings
About 2 cups
15 minutes
5 minutes
Melissa's Corporate Chefs
1/2 cup pine nuts (about 4 ounces)
1 Hot House Cucumber
2 tablespoons mint jelly
2 tablespoons white wine vinegar
1 tablespoon olive oil
Pomegranate arils
2 tablespoons mint leaves, chopped
1/2 teaspoon minced garlic
Toast pine nuts in a dry skillet over moderate heat until golden.
Seed cucumber and cut into 1/4 inch dice.
In a bowl, whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, and toss.
Season salsa with salt and pepper.
