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Orange Pomegranate Salsa

I originally made this spicy pomegranate orange salsa to serve as a topping for fish. It also works great with shrimp, chicken, and lamb.

Orange Pomegranate Salsa

Print Grocery List Print Recipe
Serves: 6 Total Time: 15 minutes

Ingredients


  • 3 oranges, peeled and cut into supreme style segments (all the skin/pith/membranes/seeds removed), plus any remaining juice
  • Juice from 1 lime
  • 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 of finely chopped cilantro
  • 2 teaspoons of cumin seeds, toasted
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste

Instructions

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.
 

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