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Pomegranate Salsa with Homemade Chips

Pomegranate Salsa with Homemade Chips
3 ServingsPrep: 25 min. + chilling Cook: 5 min./batch

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.
© Taste of Home 2013

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Pomegranate Salsa with Homemade Chips (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013