This Pomegranate Salsa Recipe is so fresh and the perfect holiday side or appetizer!
It’s the most wonderful time of the year, for everyone except my pants. And then you’re really regretting all those Snickers Santa’s that you keep eating and having to replace for your kids stockings (oops).
In an effort to eat less chocolate and more good-for-you foods, I threw together this pomegranate salsa and it was almost as addicting as those little santas.
How to Make Pomegranate Salsa
Step 1: In a medium size bowl, combine the pomegranate arils, diced jalepeno, fresh cilantro, diced red onion, juice of one lime, cumin and salt and pepper to taste.
Step 2: Keep in refrigerator until ready to serve. I like to put mine in the refrigerator for up to an hour before serving, so the Pomegranate Salsa can take on the flavor of the spices and pomegranate.
The Best Way to Get Out Pomegranate Seeds:
Step 1: Roll the fruit with a moderate amount of pressure. You don’t want to crack the pomegranate, but you do want it to have movement in the shape, when you roll it.
Step 2: Score around the middle and cut in in half.
Step 3: Place a medium/large bowl on the counter. Flip the pomegranate half, seed side down (facing the bowl).
Step 4: Place your hand under the pomegranate seed side, with your fingers apart so the seeds can fall through them.
Step 5: Take a wooden spoon or a sturdy rubber spoon used for baking. Hit the rounded part of the pomegranate, squeezing the slightest bit, and let the pomegranate tendrils or seeds (whatever you refer to them as) fall through your fingers.
Step 6: Continue hitting the pomegranate with the spoon on all sides of the pomegranate half. When all the seeds have fallen out, do the same with the other half.
Step 7: Dig in and enjoy your Pomegranate Salsa!
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What Do I Dip in This Pomegranate Salsa Recipe?
We love it served with tortilla chips OR over a block of warmed cream cheese served and crackers for dipping.
I like the Hint of Lime tortilla chips with this recipe. The lime and the pomegranate tastes amazing together.
It tastes delicious with Wheat Thins or some Club Crackers.
We now make this every New Years Eve, and it’s the first dip to be devoured. Everyone loves the fresh taste of pomegranate. I even caught someone eating it off their plate with just a fork.
You don’t need to dip anything in it if you don’t want to, it’s just that good. We know you are really going to love this Pomegranate Salsa!
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Looking for More Salsa Recipes?
- Guacamole Salsa
- Mango Salsa
- Easy Blender Salsa
- Peach Salsa
- Tomatillo Salsa Verde
- Black Bean and Corn Salsa
Pomegranate Salsa
Ingredients
- 8 ounces pomegranate arils
- 1 jalapeno, sliced and seeded
- ⅓ cup fresh cilantro, diced
- ⅓ cup red onion, diced
- 1 lime, juiced
- ¼ teaspoon cumin
- salt and pepper, to taste
Instructions
- Combine all ingredients in a small bowl. Serve with tortilla chips or crackers.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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How would you warm up a block of cream cheese to serve this salsa over? It sounds so yummy!!!!!
This recipe looks and sounds amazing. In the photo it shows red onion, in the recipe it is not listed ad an ingredient, can you please clarify.
Thank you for the feedback on the salt and pepper, I will start with much less. Did you use red onions, they are in the description and the photo, but not in the ingredients list?
Thanks for catching that. It’s 1/3 cup diced red onion.
This is definitely a must for the holidays… or anytime! It’s perfect but I recommend doubling the recipe! You’ll be glad you did! LOL