Pomegranate salsa recipe
Pomegranate Salsa recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 2 sprig(s) | fresh mint, chopped |
| 1 bunch(es) | coriander, chopped |
| 1 bunch(es) | flat leaf parsley, chopped |
| ½ tsp | freshly ground black pepper |
| 1 small | onion, chopped |
| 1 medium | pomegranate, seeds |
| 6 tbsp | fresh lime juice |
| 1 tsp | lime zest |
| 1 medium | jalapeno chili, chopped |
| 1 medium | poblano chili, chopped |
| 1 small | tomato, diced |
| 2 tbsp | olive oil |
| ½ tsp | salt |
Instructions
In a bowl, mix all ingredients together and stir well. Cover and allow to steep in the refrigerator for 3 hours or more before serving.The perfect dip for tortilla chips, potato chips or fresh bread!
Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
Reference: Pomegranate salsa recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 18 times, 1 visits today)
