Pomegranate Salsa with Homemade Chips Recipe

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Pomegranate Salsa with Homemade Chips Recipe

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MAKES:
3 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min./batch
MAKES:
3 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pomegranate Salsa with Homemade Chips in Fresh Home Winter 2011, p96

Nutritional Facts

1/2 cup salsa with 12 chips: 303 calories, 12g fat (1g saturated fat), 0 cholesterol, 913mg sodium, 48g carbohydrate (20g sugars, 5g fiber), 4g protein.

  • 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 avocado
  1. 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.
  2. 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.
  3. 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.
Originally published as Pomegranate Salsa with Homemade Chips in Fresh Home Winter 2011, p96

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