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Spicy orange and pomegranate salsa
4.8 from 84 votes

Spicy orange and pomegranate salsa

This salsa combines juicy orange segments and pomegranate arils with diced serrano peppers, onion, cilantro, and toasted cumin seeds. The bright citrus and pomegranate juices balance the mild heat from the peppers and aromatic cumin, with olive oil adding smoothness. It is best served chilled and allows the flavors to meld during a brief refrigerated rest.

Prep Time
15 mins
Total Time
15 mins
Course: Side Dish, Condiments
Cuisine: South American, American, International

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

    Cup of Yum
  1. 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.
  2. Mix the ingredients for the pomegranate salsa, taste, and adjust seasonings if needed.
  3. Let the salsa rest refrigerated for about 30 minutes or until ready to use.