1 ½ bunches fresh cilantro, chopped
1 ½ bunches Italian flat leaf parsley, chopped
1 small red onion, chopped
1 pomegranate, skin and light-colored membrane removed
6 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 small tomato, diced
2 tablespoons olive oil
salt to taste
ground white pepper to taste
In a medium bowl, toss together mint, cilantro, Italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.