Pomegranate Salsa

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Ring in the New Year with a fresh delicious winter salsa filled with little red jewels of bursting flavor.

This is our new favorite holiday appetizer. It’s bursting with bright pomegranate flavor and it’s so easy to make.

white bowl filled with pomegranate and three cilantro leaves

Our New Favorite Appetizer

If you’ve never bitten into a mouth full of pomegranates you are really missing something. But when they are mixed with a few savory ingredients they really pop with the ultimate fresh flavor. With only six pantry items, this recipe comes together in mere minutes.

Ingredients

This recipe is what I call a dump and serve recipe. Simply dumb the ingredients into a bowl and serve.

Let’s Make Pomegranate Salsa

Remove pomegranate arils from the whole pomegranate.
Place the arils in a bowl.
Remove the ribs and seeds from the jalapeño and chop it into very small pieces.
Roughly chop the cilantro into small pieces.
Mix all ingredients in a bowl and serve with chips or crackers.

Frequently Asked Questions

What’s the best way to remove the arils from the pomegranate?

I find the easiest way is to cut the pomegranate in half using a sharp knife. Next, partially slice through the white ribs and break the pomegranate into quarters. Using your hands, turn each quarter inside out and begin to remove the arils with your fingertips.
It’s best to do this over a large bowl. I also recommend wearing an apron because the arils can stain your clothing.

Can I use a jar of store-bought pomegranate seeds?

Yes, you absolutely can use a container of store-bought pomegranate arils. It will make this recipe preparation much faster and less messy.

What does pomegranate taste like?

To me it tastes tart and sweet; kind of like a sweeter version of a cranberry. And they are very juicy.

Can I make this recipe ahead of time?

Yes, you can make the entire recipe ahead of time. It will keep for 3-4 days in an airtight container in the refrigerator.

bowl of pomegranate salsa surrounded by crackers

More KKM Holiday Recipes

Laura Franco

Pomegranate Salsa

Ring in the New Year with a fresh delicious winter salsa filled with little red jewels of bursting flavor.

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Prep Time 10

Total Time 10

Servings: 6 people

Course: Appetizer/Snack, Appetizer/Snack/Brunch, Appetizers

Cuisine: Amercian

Ingredients Method Notes

Ingredients

1-2 whole pomegranates
juice from 1/2 orange
handful fresh cilantro – chopped
1 jalapeno – chopped with ribs and seeds removed
1 tbsp extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
squeeze of fresh lime juice

Method

Remove pomegranate arils from the whole pomegranate.
Place the arils in a bowl.
Remove the ribs and seeds from the jalapeño and chop it into very small pieces. crackers.
Roughly chop the cilantro into small pieces.
Mix all ingredients in a bowl and serve with chips or crackers.

Notes

You can make the entire recipe ahead of time. It will keep for 3-4 days in an airtight container in the refrigerator.

The easiest way is to cut the pomegranate in half using a sharp knife. Next, partially slice through the white ribs and break the pomegranate into quarters. Using your hands, turn each quarter inside out and begin to remove the arils with your fingertips. It’s best to do this over a large bowl. I also recommend wearing an apron because the arils can stain your clothing.

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom

Pomegranate Salsa

Our New Favorite Appetizer

Ingredients

Let’s Make Pomegranate Salsa

Frequently Asked Questions

More KKM Holiday Recipes