Pomegranate Salsa
This Pomegranate Salsa is your new winter salsa. Sweet, crunchy pomegranate arils, a squeeze of lime and the kick of jalepeno! Great flavors for fish tacos or tortilla chips. Try it with pork or chicken.
Servings: 12 Servings
Ingredients
- 3 cups pomegranate seeds from 2 large pomegranates
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons cilantro freshly chopped
- 1 medium shallot diced
- 1 jalepeno pepper stemmed, seeded and finely chopped
- Salt to taste
Instructions
- Using a sharp paring knife set at an angle about 1/2-inch from the crown, make cuts all around the crown, remove the crown and discard.
- Locate the six ridges on the outside of the pomegranate. Make shallow cuts through the skin on each ridge from top to bottom.
- With your fingers, gently pry open the pomegranate exposing the ruby arils.
- Break the pomegranate into sections and working with one section at a time, hold it over a bowl and remove the ariels with your fingers. Discard the white membrane.
- Repeat the process with the remaining pomegranate.
- In a small dish, add the the pomegranate arils, lime juice, cilantro, shallot and jalepeno. Stir to combine, taste and add salt as needed.
- Cover the dish with plastic wrap and refrigerate for 30 minutes before serving.
Notes
- The riper the pom is, the easier it will be to remove the arils and the sweeter and juicer they will be.
- Pomegranate juice will stain your fingers and the cutting board. To remove the stains sprinkle with baking soda and salt and use the inside of the lime to scrub over the area.
Nutrition
Serving: 1 | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 14mg | Potassium: 110mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.2mg
