Pomegranate Salsa
This light, tangy salsa is best served with toasted pita bread.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This light, tangy salsa is best served with toasted pita bread.
Ingredients
- 2 cups coarsely chopped green bell pepper (about 1 large pepper)
- 4 cups coarsely chopped ripe tomatoes
- 11/2 cups coarsely chopped onion
- 1/2 cup minced parsley
- 1 tsp. minced garlic
- 1 tsp. ground hot chili, or to taste
- 1/4 cup fresh pomegranate juice
- 11/2 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1/2 cup pomegranate arils
Preparation
Place bell pepper, tomatoes, onion, parsley, lime juice, garlic and chili in food processor. Pulse about 6 times, or until mixture uniform. Pour salsa into bowl, add pomegranate juice and adjust seasonings. Stir in pomegranate arils and serve.
Nutrition Information
- Calories 50
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 440 mg
- Sugar Content 0 g