I am not entirely sure where the past year has gone. But I know one thing, I could have not let a year go by without doing Pomegranate Week. Here we are cruising through the last week of 2017 and I am happy to introduce you to my Pomegranate Salsa!
This one is a show stopper! It is tested and approved by a group of friends who gave their seal of approval. This is an easy recipe to make and to be honest with you, you can even serve it as a salad, because it’s so good by itself, too. The ingredients come together beautifully and it’s both festive looking and a refreshing departure from traditional salsas. The key here is to small dice the vegetables so that, give or take, they are the same size as the pomegranate arils. Also, it’s up to you how spicy your want it by tossing in the jalapeño seeds or not. I did, because I like my salsa spicy!
- 2 cups pomegranate arils
- 1 cup small diced Persian cucumber
- 2 cups small diced jicama
- ¼ cup small diced red onion
- 1 jalapeno
- ¼ cup rough chopped cilantro
- 1 lime
- 1 tsp Golpar (Angelica Powder)
- Combine pomegranate, cucumber, jicama, red onion, jalapeno, and cilantro together.
- Add salt and Golpar.
- Squeeze fresh lime and mix well.
- Serve with corn tortilla chips.
Recipes from Pomegranate Week 2014
Zeytoon Parvardeh ~ Persian Pomegranate, Olive, & Walnut Dip
Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party ~ Persian Ruby
How to Open & Seed a Pomegranate
Rice with Pistachios & Pomegranate Arils
Pomegranate & Lime Glazed Cornish Hens
Recipes from Pomegranate Week 2009
Persians’ Love Affair with Pomegranate
Khoresht Fesenjan ~ Persian Pomegranate & Walnut Stew