Ingredients:
1 medium to large orange bell pepper, seeded and diced
1 medium to large green bell pepper, seeded and diced
1 cup pomegranate arils (seeds)
1 avocado, diced (dice to the same size as the peppers)
2 tablespoons rice wine vinegar
1 tablespoon chopped cilantro
1 tablespoon pomegranate juice* or Pama liqueur
½ jalapeno, seeded and diced into very small pieces (leave seeds in for more of a ‘kick’)
Season with salt and pepper to taste

Directions:
Combine all ingredients together in a mixing bowl and serve immediately or store in the refrigerator for up to 1 day.

To Serve: Serve as a dipping salsa with tortilla chips, or use as an accompaniment atop fish and poultry dishes. Recommended fish would be salmon, walleye and swordfish; poultry would include boneless breast of chicken or roasted duck breast.

Tips:

• Do not use a red bell pepper if possible, so as not to compete with the star of the dish: the pomegranate arils.
• For the pomegranate juice, you can either use a store-bought juice or create your own by pressing some pomegranate arils through a food ricer. The juice is an optional item, but definitely enhances the flavor of the salsa.