Give your chips and salsa some festive flair with this easy pomegranate salsa recipe. Made with fresh pomegranate arils, mint, lime, and jalapeño, this sweet and spicy dip is perfect for holiday party food, snacking, or for packing along to your Christmas potluck.
To me, salsa is pretty much the perfect snack. It's fresh, healthy, and perfect for almost any occasion. In the middle of winter, when tomatoes are lackluster but crisp, juicy pomegranates are at their peak, I combine them with fresh mint, jalapeño, red onion, and lime for a Christmas version of my favorite nibble.
Why You'll Love This Recipe
- It's an easy snack recipe that's perfect for holiday gatherings.
- It requires only 10 minutes of effort and can be made in advance.
- It's suitable for most diets.
Ingredients and Substitutions
- Pomegranate--To select the ripest pomegranate, choose one that feels heavy for its size and has smooth, firm skin. When working with the fruit, wear an apron as the juice from the seeds will stain.
- Lime--You'll be using the zest and juice of 1 lime for this recipe. You should get about 2 tablespoons of juice and 2 teaspoons of zest. If your lime is a little stingy, taste the finished salsa and squeeze in an extra ½ lime, if needed.
- Jalapeño--If you prefer a milder flavor, remove the seeds and white pith inside the pepper. If you prefer a spicier bite, leave them in.
- Mint--This adds freshness to the salsa. If you can't get fresh mint, cilantro will also work well here.
How to Make Pomegranate Salsa
- Combine the pomegranate seeds, jalapeño, red onion, and mint in a large bowl.
- Stir in the zest and juice of 1 lime and ½ teaspoon salt. Chill for at least 1 hour before serving.
FAQs
Make a shallow cut around the equator (the middle) of the pomegranate. Use your fingers to pry the two halves apart. Holding one half of the pomegranate upside down over a bowl, give it several gentle but firm taps with the back of a spoon. Tap the fruit all over to loosen all of the seeds. The seeds will fall out into the bowl. Remove and discard any pieces of membrane and repeat with the other half of the fruit.
This versatile pomegranate condiment is perfect for scooping up with tortilla chips, but also works well as a flavorful topping for roast or grilled chicken or fish.
Tips and Troubleshooting
- Let the salsa chill for at least an hour before serving. This will give the flavors a chance to mingle and will draw out a little bit of liquid.
- Extra salsa can be stored in an airtight container in the fridge for up to 4 days. Stir well before serving.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
More Holiday Snack Recipes You'll Love
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Recipe
Pomegranate Salsa
Ingredients
- 2 to 2½ cups pomegranate arils from 2 large pomegrantes
- 1 jalapeño finely chopped
- ⅓ cup finely chopped red onion
- ¼ cup chopped fresh mint
- Zest and juice of 1 lime
- ½ teaspoon salt
Instructions
- In a large bowl, combine the pomegranate seeds, jalapeño, red onion, and mint.
- Stir in the lime zest and juice and season with salt.
- Cover and chill for at least 1 hour before serving. Stir well before serving.
Notes
- Storage--Extra salsa can be stored in an airtight container in the fridge for up to 4 days. Stir well before serving.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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