Pom salsa recipe

Courtney and Emily were intrigued by the talk of Pom Salsa. I assure you it's as delish as it sounds, very tart and refreshing.

I can't take credit for the recipe. I found it on PomWonderful.com, which has oodles of great Pom recipes if you're interested in learning more about what you can do with one of the most obnoxious (yet delicious) pieces of fruit. I've amended the recipe to include my own directions of how to handle extracting the pom seeds, although everyone has their own method.

Ingredients:
juice from 1 large pomegranate, or 1 cup 100% pom juice
2 cups arils (seeds) from 2-3 large pomegranates
3-4 teaspoons chopped jalapeno pepper
1 cup finely chopped yellow bell pepper
4 tablespoons chopped cilantro
1 tablespoon granulated sugar
1 tablespoon rice vinegar

Directions:
1. Extract the seeds from the poms by cutting each one in half. Carefully scoop out each seed while taking care to remove all bits of the membrane surrounding the seeds. Work through one section of each half at a time. (Some people suggest doing this in a bowl of water because the seeds will sink and the membrane bits will float. I haven't found that to work that well).
2. If you choose to use fresh juice, (I go for the bottled juice, as you already know) for 1 cup of juice, cut 2-3 large pomegranates in half and juice them. Pour the mixture through a cheesecloth-lined strainer or sieve.
3. Thoroughly mix to combine all ingredients. Serve with tortilla chips.

(Cheers to Pom Wonderful)