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Pomegranate Orange Salsa Recipe
Pomegranate Orange Salsa Recipe photo by Taste of Home
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Pomegranate Orange Salsa Recipe

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Pomegranates give this salsa a wonderful sweet-tart flavor. About 4 to 5 medium fruits will yield enough for this recipe. —Nancee Maynard, Box Elder, South Dakota
TOTAL TIME: Prep: 10 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 can (15 ounces) mandarin oranges
  • 3-1/3 cups pomegranate seeds
  • 1/4 cup minced fresh cilantro
  • 2 jalapeno peppers, seeded and finely chopped
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips): 37 calories, 0g fat (0g saturated fat), 0mg cholesterol, 3mg sodium, 9g carbohydrate (9g sugars, 0g fiber), 0g protein Diabetic Exchanges: 0 fruit.

Directions

  1. Drain oranges, reserving 2 tablespoons juice. Cut oranges in half; transfer to a large bowl. Add the pomegranate seeds, cilantro, jalapenos and reserved juice. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pomegranate Orange Salsa in Simple & Delicious December/January 2012, p91


Reviews for Pomegranate Orange Salsa

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
homemadewithlove User ID: 4311884 216671
Reviewed Jan. 2, 2015

"Had extra pomegranate and wanted to use them up. This was different and a healthy snack. I used lime juice for flavor."

MY REVIEW
angieherzberger User ID: 5719645 194210
Reviewed Jan. 1, 2013

"I get requests for this recipe every time. Delicious and beautiful!"

MY REVIEW
nigols User ID: 6143871 194209
Reviewed Nov. 20, 2012

"I would add extra jalapeno's . had a group over and it was gone in no time, all enjoyed it with ham, and lamb pieces really good"

MY REVIEW
Pamlico User ID: 6807887 212257
Reviewed Nov. 19, 2012

"Tried this at a friend's party. This recipe should never have been published. I wonder if the people who write these recipes have ever actually even tasted them."

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