Get ready to embark on a mouthwatering journey with a salsa that's about to revolutionize your appetizer game! This isn't just another salsa recipe - it's a vibrant explosion of colors, textures, and flavors that will make your taste buds dance with joy. Imagine the creamy richness of perfectly ripe avocados meeting the jewel-like burst of pomegranate seeds, all brought together with a zesty lime kick that will have your guests begging for the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 ripe avocado, diced
- 1 cup pomegranate seeds
- 1/2 red onion, finely chopped
- 1 jalapeño, minced
- 1 lime, juiced
- Salt to taste
Instructions
- Start by preparing all your ingredients. Make sure the avocado is ripe for easy dicing. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Dice the avocado into small cubes.
- Next, take the pomegranate and remove the seeds. You can do this by cutting the pomegranate in half and gently tapping the back with a wooden spoon to release the seeds, or by submerging it in water and separating the seeds from the pith.
- Finely chop the red onion. Ensure that the pieces are small enough to blend well with the other ingredients, providing flavor without overwhelming the salsa.
- Minced the jalapeño. Depending on your heat preference, you can remove the seeds and membranes for a milder flavor, or leave them in for extra heat.
- In a mixing bowl, combine the diced avocado, pomegranate seeds, chopped red onion, and minced jalapeño.
- Squeeze the juice of one lime over the mixture. This will add a fresh flavor and help prevent the avocado from browning.
- Gently fold all the ingredients together using a spatula or spoon. Be careful not to mash the avocado too much; you want to keep some of the chunks intact for texture.
- Season the salsa with salt to taste. Start with a small pinch and adjust according to your preference.
- Once everything is combined and seasoned, let the salsa sit for a few minutes to allow the flavors to meld together. You can serve it immediately or refrigerate it for up to an hour for a chilled option.
- Serve your Pomegranate Avocado Salsa with tortilla chips, on tacos, or as a fresh topping for grilled meats or fish. Enjoy!
Tips
- Avocado Selection: Choose a ripe avocado that yields slightly to gentle pressure but isn't mushy. The perfect avocado will make or break your salsa's texture.
- Pomegranate Seed Hack: To easily remove pomegranate seeds, try the water method mentioned in the recipe. It minimizes mess and makes seed extraction a breeze!
- Heat Control: Adjust the jalapeño to your spice preference. Remove seeds for a milder version or keep them for an extra kick.
- Freshness is Key: Prepare this salsa just before serving to maintain the vibrant colors and crisp textures of the ingredients.
- Serving Suggestions: While amazing with chips, this salsa also works brilliantly as a topping for grilled fish, chicken, or as a zesty salad garnish.
- Make-Ahead Tip: If you need to prepare in advance, add the lime juice and salt just before serving to prevent the avocado from browning.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
