This vibrant salsa is bursting with jewel-like pomegranate seeds, juicy orange segments, and a lively mix of lime, cilantro, and jalapeño. The balance of sweet, tart, and spicy flavors makes it as versatile as it is beautiful. Serve it as a fresh counterpoint to grilled fish or chicken, or simply scoop it up with tortilla chips for a festive appetizer. It’s especially perfect for fall and winter gatherings when pomegranates and citrus are at their peak.
INGREDIENTS:
5 large pomegranates, seeded
5 large oranges, peeled and trimmed into segments
1/3 cup fresh cilantro chopped
5 green onions, ends trimmed thinly sliced
4 tablespoons fresh lime juice
1 1/4 teaspoons ground cumin
3-4 tablespoons fresh jalapeno chili minced, seeded
Salt to taste
2 tablespoons extra virgin olive oil
METHOD:
Break pomegranates into chunks and place them in a bowl of water. Gently separate seeds from the membrane, which will float to the surface. Discard membrane and skin. Drain seeds and pat dry.
Peel oranges and cut into clean segments, removing any excess pith. Cut segments into bite-size chunks.
In a large mixing bowl, combine orange chunks, pomegranate seeds, cilantro, green onions, lime juice, cumin, jalapeño, and olive oil. Season with salt to taste.
Cover and refrigerate for at least 30 minutes to let flavors meld, or up to 1 day. Serve with grilled fish, roast chicken, or tortilla chips.
VARIATIONS:
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Add diced avocado for creaminess just before serving.
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Mix in mango chunks or pineapple for extra tropical sweetness.
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Substitute red onion for green onions to add sharper bite.
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Swap jalapeño for serrano or chipotle for more heat or smokiness.
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Sprinkle with toasted pepitas or pistachios for crunch.
YIELD: About 6–8 servings
