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Pomegranate Salsa
Submitted by Kristi at 30 Pounds of Apples on January 1, 2012 in Appetizers, Salsas
| Prep Time Cook Time |
Servings 20 | Difficulty Easy |
Ingredients
- 3 cups Pomegranate Seeds
- 1 whole Roma Tomato, Diced
- ¾ cups Red Onion, Diced
- 1 whole Jalapeno, Finely Chopped, Seeds Included
- 1 whole Serrano Pepper, Finely Chopped, Seeds Included
- 1 Tablespoon Grated Lime Zest, About The Zest Of 1 Lime
- 3 Tablespoons Lime Juice, About That Of 1 Lime
- 3 Tablespoons Fresh Parsley, Finely Chopped
- 3 Tablespoons Fresh Cilantro, Fresh Cilantro
- ½ Tablespoons Fresh Mint, Finely Chopped
- ⅛ teaspoons Sea Salt
- 1 pinch Black Pepper
- 2 Tablespoons Olive Oil
Preparation Instructions
Peel pomegranate by gently slicing an “x” across the top of the fruit. Carefully peel away the peel and the white membranes and pluck seeds into a bowl. Rinse gently if desired.
Combine all ingredients in a medium bowl and mix thoroughly. Adjust seasoning with salt and pepper as desired. Cover and chill for 1-2 hours before serving. Serve with tortilla chips.
