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+ servings
white bowl filled with pomegranate and three cilantro leaves

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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Course: Appetizer/Snack, Appetizer/Snack/Brunch, Appetizers
Cuisine: Amercian
Keyword: fresh salsa, holiday appetizer, homemade salsa, no bake appetizer
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Author: Laura Franco


  • 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


  • 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.


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.