This seasonal salsa is interesting enough to serve at a holiday soiree. Using pomegranate seeds in place of tomatoes gives this salsa a hip twist. Serve this jewel tone salsa with red tortilla chips for added color. Yellow or blue chips will taste great too.
Make the salsa at least a few hours in advance so the flavors have a chance to come together.
- ¼ cup 100% pomegranate juice (fresh or bottled)
- 2 large pomegranates
- ½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
- 1 medium yellow bell pepper, chopped
- 4 Tbs. cilantro, chopped
- ½ Tbs. agave nectar or 1 Tbs. granulated sugar
- 1 Tbs. rice vinegar
- Fill a large stain-resistant bowl with water. On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water. With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called "arils") from the white pith. The pith will float to the top of the water and the seeds will sink. Use your hand to skim the pith off the top of the water and throw it away. Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.
- Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined. Refrigerate the salsa for up to 2 days.