Pomegranate Salsa
This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It's a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 2 cups pomegranate arils (about 2 pomegranate’s worth)
- ⅓ cup finely chopped red onion
- ¼ cup finely chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- ⅛ teaspoon fine salt
- 4 to 5 ounces goat cheese
- 8 ounces cream cheese
- 1 tablespoon honey
- 1 small -to-medium garlic clove
- ⅛ teaspoon fine salt
Steps
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To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
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To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
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To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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