A Halloween (autumn) recipe.
Makes 2 or 3 cups.
all the seeds from 1 large pomegranate (or two medium ones)
1 medium to big red onion, finely chopped
1 minced habañero (roasted and peeled if you like), or 2 minced serranos or jalapeños
1/2 cup of chopped cilantro
1/4 cup of rice vinegar (or other mild vinegar)
salt to taste
Mix all the stuff in a bowl and let it sit in the refrigerator for at least three hours.
A habañero is nice because it adds quite a bit of heat but not too much flavor. You can substitute serranos or jalapeños, or whatever other chile you like – though nothing with too much flavor of its own since a fresh peppery taste isn’t really a good match for the sweet pomegranate taste.
If you elect to mince up a habañero, wear latex gloves, or otherwise contrive to keep the chile oil off of your fingers. It burns! Sometimes for days on end, like some underworld punishment doled out by Hades… Furthermore, it’s very difficult to wash off (though a vegetable oil rinse works best.) Be very, very careful not to touch your eyes or other – uh, sensitive membranes – after mincing hot chiles.