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A bowl of pomegranate salsa with chips.

Pomegranate Salsa

A woman's face.Angie Zoobkoff
This classic dip gets a festive upgrade, thanks to crunchy pomegranate seeds, fresh mint, and lime.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Condiment, Snack
Cuisine American
Servings 8 servings
Calories 33 kcal

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.

Nutrition

Serving: 0.3cupCalories: 33kcalCarbohydrates: 8gProtein: 1gSodium: 149mgFiber: 1gSugar: 4g
Keyword holiday snacks
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