Monday 31 October 2011

Pomegranate Salsa

Pomegranate Salsa
This salsa is vibrant, well-textured, and bursting with fresh flavors; the pomegranates add a refreshing, juicy crunch.  I served the salsa with tortilla chips as a snack, but it would also go very well with fish tacos, barbecued chicken and other mexican food.  

1 pomegranate
5 shallots
30 cherry tomatoes (approx)
2 chili peppers
2 kaffir lime leaves
juice of 1 lime

1. Peel pomegranate, remove seeds and place in a bowl. (n.b. The seeds are the part that you eat, and are covered in a clear, red-colored flesh - this is the fruit.) 

2. Peel and dice shallots. 

3. Chop cherry tomatoes into approximately 8 pieces. 

4. Mince chili peppers (remove seeds first if you do not want your salsa to be spicy). 

5. Thinly slice kaffir lime leaves. 

6. Juice lime. Add all ingredients to pomegranate seeds, mix well and serve.

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