Pomegranates replace the more traditional tomatoes in this bright and festive dip that’s perfect for serving with beet or sweet potato chips. It’s also excellent spooned over grilled or roasted pork chops or chicken.
Special Diets:
Ingredients
Method
Fill a large bowl with cold water.
Submerge 1 pomegranate quarter under water.
Gently pull wedge apart, remove seeds and allow white membrane to float to the top.
Scoop off membrane and discard, and allow seeds to sink to the bottom of the bowl.
Repeat with remaining pomegranate quarters.
Drain seeds and pat dry.
In a medium bowl, stir together pomegranate seeds, onion, chile pepper and lime juice.
Stir in cilantro and salt.
Cover and refrigerate for 1 hour before serving.
Salsa will keep in an airtight container in the refrigerator for up to 3 days.
Nutritional Info
Serving Size
1/4 cup
Calories
40
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.