Spicy Pomegranate Salsa
Makes about 4 cups
Time 1 hr 15 min
Pomegranates replace the more traditional tomatoes in this bright and festive dip that’s perfect for serving with beet or sweet potato chips. It’s also excellent spooned over grilled or roasted pork chops or chicken.
Special Diets:
Ingredients
- 1 small red onion, finely diced, soaked in cold water for 15 minutes and drained
- 2 large pomegranates
- 1 hot red Chile pepper, such as Fresno, seeded and finely diced
- Juice of 1 lime
- 1 1/2 cup fresh cilantro, finely chopped
- 1/4 teaspoon fine sea salt
Method
Fill a large bowl with cold water.
Quarter pomegranates.
Submerge 1 pomegranate quarter under water.
Gently pull wedge apart, remove seeds and allow white membrane to float to the top.
Scoop off membrane and discard, and allow seeds to sink to the bottom of the bowl.
Repeat with remaining pomegranate quarters.
Drain seeds and pat dry.
In a medium bowl, stir together pomegranate seeds, onion, chile pepper and lime juice.
Stir in cilantro and salt.
Cover and refrigerate for 1 hour before serving.
Salsa will keep in an airtight container in the refrigerator for up to 3 days.
Nutritional Info:
Per serving: 1/4 cup, 40 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 9g carbohydrates (2g dietary fiber, 6g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 small red onion, finely diced, soaked in cold water for 15 minutes and drained
- 2 large pomegranates
- 1 hot red Chile pepper, such as Fresno, seeded and finely diced
- Juice of 1 lime
- 1 1/2 cup fresh cilantro, finely chopped
- 1/4 teaspoon fine sea salt