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
- 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.
- Fill a large bowl with water and place the quartered pomegranate in the water.
- 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
- Remove the skins and white parts, drain water, and reserve the arils.
- Place all ingredients in a large bowl and mix well.
