Mango & Pomegranate Salsa
If you want a simple and delicious appetizer, this is for you. It is so easy to put
together and it makes a very colorful appetizer.
About the Ingredients
• Mango-If 1 mango isn't enough, use 2. The amount of ingredients
in this recipe is up to you.
• Pineapple-Fresh is best. Most food stores now offer fresh
pineapple cut up in large cubes or slices.
• Pomegranate seeds-Usually the seeds of 1 pomegranate.
• Sweet peppers-I like to use the red and green ones for color!
• Cilantro-Clean thoroughly, dry and chop. I have used parsley in
a pinch to save a trip to the store.
• Red onion-Adds color and a toned down flavor.
• Jalapeno-Start with a small amount to keep it from
overwhelming the dish.
• Lime-I always gently fold the other ingredients together and
taste before adding the lime juice. It gives such a fresh taste to
this dish. Even a little makes a difference.
• Sea salt-You may want more after tasting.
Mango & Pomegranate Salsa
Ingredients
• 1 cup diced mango
• ¾ cup diced pineapple
• ¾ cup pomegranate seeds (arils)*
• ¾ cup diced sweet peppers
• ¼ cup diced cilantro
• ¼ cup diced red onion
• ½ jalapeno pepper, finely chopped remove seeds for less heat)
• 1 lime (on the small side), grated zest and juiced
• ¼ tsp sea salt
You will need a medium bowl with fitted lid that seals.
Instructions
1. In the bowl, fold everything together but the lime juice and salt.
2. Add the lime juice to taste; add salt; refrigerate until needed.
How to remove seeds from a pomegranate:
To remove the seeds from a pomegranate, thinly slice off the top, then cut down into the
white areas that divide the segments. They usually have 4 or 6 segments. Then it's a
matter of removing the seeds. You can use your fingers or a small spoon. Check all the
little hidden pockets. They will store for several days when put into a sealed container. I
like to use glass jars.
KEYWORDS
mango & pomegranate salsa, colorful salsa, holiday salsa, how to remove
pomegranate seeds



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