Pomegranate Avocado Salsa
Pomegrante seeds add a burst of tart sweetness in this classic 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!