LAURA LEE ALICE
COOKS
®
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
I love this juicer. It's easy on the
hands to use and it costs less
than ten dollars.
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac