This super healthy salsa is great with tortilla or pita chips and would be fabulous served with cream cheese or goat cheese as a bruschetta topping.
By Chris Scheuer
- 1 cup pomegranate arils or seeds
- 2 medium cloves garlic, finely minced
- 3 tablespoons lime juice
- zest of 1 medium lime
- 2 teaspoons honey
- 1 medium pear, peeled and diced small
- ½ medium white onion, diced small
- 4 medium green onions, finely sliced
- ½ cup finely chopped cilantro
- 1 medium jalapeño, very finely chopped
- Drain pomegranate seeds then transfer to a bowl that has been lined with several thicknesses of paper towels. Cover with another layer of paper toweling and set aside. This will dry you pom seeds so they don't "bleed" on your pears and other salsa ingredients.
- Combine garlic, lime juice, lime zest and honey in a small bowl. Stir till well combined.
- In a medium bowl combine pears, white onion, green onion and jalapeño and stir to combine. Add lime/honey mixture and cilantro and gently stir. Add pomegranate seeds just before serving and stir to combine. Transfer to a serving dish and garnish with a extra cilantro, if desired.
- Serve with pita chips or tortilla chips.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.