Are you still working on your thanksgiving menu? Do you have a holiday potluck coming that you’re not sure what to bring? I’ve got a holiday salsa that is perfect! This recipe is from my Aunt Becky and I am unsure of its origins.
You will need: 2 pomegranates, 2 jalapeños (or one if you don’t want as much kick), 1 lime (ignore the other), 1/2 red onion, and cilantro.
I started by filling the bowl above with water, slicing the pomegranates in half, and putting them in the water, (this allows for easier removal).
I used half of the red onion and diced into small pieces. I sliced the jalapeños by taking off the stem, slicing in half and removing the insides. Then I sliced into small slivers.
(I promise this is not sitting on my skin, just an unfortunate color of a cutting board). After the jalapeños are sliced I take three slices as pictured above and then chop to make smaller pieces. You want the slices to be as thin as possible so that you get a pleasant spice in your mouth and not a mouth burning desire to chug 3 beers (or maybe you do, whatever).
Once you have the red onion and jalapeño sliced its time to clean the pomegranate (I recommend gloves unless you enjoy pruney fingers (which I do not, and yes I know pruney is not a word, but prune-like just doesn’t describe it as well as I want).
I ripped the pomegranate into easier to handle pieces and then peeled the seeds and placed in a strainer. This part takes a while, I would make sure you’ve got good music playing or your favorite tv show in the background.
After removing the pomegranate seeds rinse through the strainer and discard any funky looking seeds (I didn’t take pictures of them but they include and are not limited to: clear seeds, or bruised looking seeds).
Then add the diced red onion and jalapeno to the bowl, I also added the juice of 1 lime and chopped the leaves from 3 stems of cilantro.
In the end you’ve got a delicious salsa with holiday colors that will knock your socks off! Best served with Scoops tortilla chips!