Pomegranate Salsa with Homemade Chips Recipe

Be the first to write a review

Rate recipe

This recipe is:

Quick

[X]

Rate Pomegranate Salsa with Homemade Chips Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pomegranate Salsa with Homemade Chips Recipe

Prep: 25 min. + chilling Cook: 5 min./batch

Yield: 3 Servings

25 5 30

Ingredients

1-1/2 cups pomegranate seeds
1/2 cup finely chopped peeled ripe pear
1/4 cup finely chopped red onion
1 tablespoon chopped seeded jalapeno pepper
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
2 teaspoons canola oil
2 teaspoons honey
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon ground ginger
Oil for deep-fat frying
6 corn tortillas (6 inches), cut into six wedges
1 teaspoon kosher salt
1/3 cup cubed California Avocado

Directions

For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour.
Line a 15-in. x 10-in. x 1-in. baking pan with a double thickness of paper towel; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tortilla wedges, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt.
Just before serving, gently stir avocado into salsa. Serve with chips. Yield: 3 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/2 cup salsa with 12 chips equals 303 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 913 mg sodium, 48 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Pomegranate Salsa with Homemade Chips in Fresh Home Winter 2011, p96