Spicy orange and pomegranate salsa
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Course
Side Dish, Condiments
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Cuisine
South American, American, International
Spicy orange and pomegranate salsa
Description
Spicy orange and pomegranate salsa features a mix of peeled orange segments and pomegranate arils, providing a sweet and tangy base. The salsa incorporates diced serrano peppers for heat, though jalapeños or sweet peppers can be used to vary spice level. Finely diced onion and chopped cilantro add sharpness and herbaceous freshness. Toasted cumin seeds contribute a warm, earthy layer of flavor. Olive oil binds the components together, and lime juice brightens the dish.
The salsa is stirred to combine and then rested in the refrigerator for about 30 minutes to let the flavors marry. The texture is juicy with pops of sweetness and spice, making it suitable as a topping for grilled meats, fish, or as a refreshing accompaniment to chips or salads.
Ingredients
- 1 cup pomegranate arils from ½ large pomegranate, or seeds
- 3 orange peeled and cut into supreme style segments (all the skin/pith/membranes/seeds removed), plus any remaining juice
- lime juice from 1
- 2 Serrano peppers seeded and membranes removed, finely diced – replace with jalapeños for a milder version or with sweet peppers for a non-spicy variations
- ½ onion finely diced
- 2 tablespoons cilantro finely chopped
- 2 teaspoons cumin seeds toasted
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Combine the pomegranate arils, orange segments, any juice squeezed from the orange membranes, lime juice, diced onion, cilantro, serrano peppers, cumin seeds, olive oil, salt, and pepper in a bowl.
- Mix the ingredients for the pomegranate salsa, taste, and adjust seasonings if needed.
- Let the salsa rest refrigerated for about 30 minutes or until ready to use.
User Reviews
Overall Rating
4.8
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