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

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) equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 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

Nutritional Facts

1/4 cup (calculated without chips) equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fruit.

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
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
Reviewed Jan. 1, 2013

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

MY REVIEW
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
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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