Pomegranate Salsa

December 2015 - Lunch & Dinner

Pomegranate Salsa

This recipe can be served on its own, with chips and crackers, or even as a topping for roasted chicken, turkey, or fish.

Directions

  1. Thinly slice the top and bottom of the pomegranate and then quarter it. This will make it easier to get the arils out of it.
  2. Fill a large bowl with water and place the quartered pomegranate in the water.
  3. Gently start removing the arils using your fingers. They will come out in clusters, any of the white pith will float, and the seeds will sink
  4. Remove the skins and white parts, drain water, and reserve the arils.
  5. Place all ingredients in a large bowl and mix well.

 

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