Pomegranate Salsa with Chips

Pomegranate Salsa with Chips


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An enticing mix of colors and textures. Savor the way the pomegranate’s jewel-toned seeds burst in your mouth.

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Time needed

25 min preparation + 5 min cooking

Serving Size / Yield

3 servings


  • 1 1/2 C. pomegranate seeds
  • 1/2 C. ripe pear, peeled and finely chopped
  • 1/4 C. red onion, finely chopped
  • 1 Tbs. jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1 Tbs. fresh cilantro, minced
  • 1 Tbs. lime juice
  • 2 tsp. canola oil
  • 2 tsp. honey
  • 1 tsp. fresh basil, minced
  • 1/4 tsp. salt
  • 1/8 tsp. ground ginger
  • oil for deep-fat frying
  • 6 corn tortillas (6 in.), cut into six wedges
  • 1 tsp. kosher salt
  • 1/3 C. avocado, cubed

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For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno, and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt, and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour.  Line a 15x10x1-inch. baking pan with a double thickness of paper towels; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry tortilla wedges, a few at a time, for 1 to 1 1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt.  Just before serving, gently stir avocado into salsa. Serve with chips.

This recipe was provided by Fresh Home Blog.

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