This Pomegranate Avocado Salsa provides a sweet and tart bite to an already delicious classic recipe. Keep scrolling for the full recipe!
None of our family BBQs are complete without a bowl of avocado salsa, better know as guacamole. While my traditional avocado salsa is a fan favorite, I love playing around with flavors and introducing unlikely elements into my recipes. Although the end of pomegranate season is fast approaching, I thought the delicious sweet and tart seeds would be an interesting addition to guacamole.
Before we get to this recipe, here are a couple of my favorite tips when preparing this dip. Rather than mashing the avocado in this guacamole, I prefer to dice avocados in small to medium bite sized chunks. In my opinion, this adds to the recipe’s presentation and texture.
I love spicy salsa’s. The spicier, the better. I realize not everyone shares this same sentiment. That said, remove the seeds from the jalapeño chile peppers to reduce the heat in this recipe. Simply slice the jalapeños in half, lengthwise, and scoop out the seeds with a knife or spoon.
Juicy limes are a must for this recipe. In the event your limes are hard, place them in a bowl and cover them with water. Let the limes sit in the water for 15 to 30 minutes. Soaking the limes in water will soften the citrus and make them easy to juice. Now that I have shared some of my favorite tips for this Pomegranate Avocado Salsa, let’s get to the recipe!
Pomegranate Avocado Salsa Recipe
Pomegranate Avocado Salsa
Ingredients
- 1 large pomegranate
- 2 medium avocados
- 3 large jalapeño chile peppers
- 10 cherry tomatoes
- ¼ cup diced red onion
- 3 limes
- ¼- ½ tsp coarse kosher salt
Instructions
- Deseed one pomegranate. The pomegranate should yield approximately 1¼ cup of seeds. Divide seeds into one cup and ¼ cup. Place one cup of seeds into a medium bowl.
- Halve two avocados and reserve one of the seeds. Dice the avocados into bite size pieces and add to the bowl with the pomegranate seeds.
- Dice three large jalapeño chile peppers and add to the avocado and pomegranate mixture.
- Quarter 10 cherry tomatoes and add to the mixture.
- Add ¼ cup of diced red onion to the mixture.
- Juice three limes into the salsa and gently mix all of the ingredients together without bruising the avocado.
- Add ½ tsp of coarse kosher salt to the mixture. Taste the Pomegranate Avocado Salsa. If additional salt is needed, add in ¼ tsp increments and taste. Remember that you can always add salt, but you can never take it out of your dish.
- Place one avocado seed in the middle of the Pomegranate Avocado Salsa. The seed will keep the salsa fresh and prevent the avocado from browning.
- Top the salsa with the remaining ¼ cup of pomegranate seeds. Serve with a side of blue corn tortilla chips and enjoy!
Tools used for this Pomegranate Avocado Salsa Recipe:
I hope that you enjoy this Pomegranate Avocado Salsa as much as I do!
I love serving this dip with blue corn tortilla chips. The colors of the salsa against the blue corn tortilla chips is a feast for the eyes. If you have any left overs, the Pomegranate Avocado Salsa will preserve well as long as you leave the avocado seed in the dip. My grandmother taught me that the avocado seed prevents the avocado from browning and keeps the guacamole fresh without preservatives.
Do you know what pairs well with this Pomegranate Avocado Salsa? Tamarind Margaritas! Click here for the full recipe.
I agree—spicier the salsa, the better!
Yes! Go Spicy or Go Home! Lol. Cheers!