Pomegranate Salsa
This pomegranate salsa recipe is bursting with fresh, vibrant flavors and is the perfect wintertime appetizer. We used up the last of our farm’s jalapeño peppers and cilantro in this recipe which was the perfect addition to make this “pop” with extra flavor. Even my toddlers gobbled this salsa up. It tastes great served with chips (we love Masa Chips as they are organic and made with beef tallow instead of seed oil). But this would also taste great served with crackers or even with a little goat cheese crostini. I think it would make for the perfect appetizer at any of the upcoming holiday gatherings.
Please let me know if you try this! We’re excited to keep making this all winter long!
Pomegranate Salsa
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6
- 2 cups pomegranate arils (from about two large pomegranates)
- 1 garlic clove, minced
- 1/3 cup diced red onion
- 1/4 cup diced cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 Tablespoons fresh lime juice
- fat pinch of fine sea salt
Preparation
- Combine all the ingredients in a bowl and stir until evenly incorporated. Serve room temperature or chilled.
Notes
This recipe tastes even better after chilling in the fridge for 24 hours and then brining to room temperature.