Do you ever blank out for new ideas to bring to a party or girls night? Because I totally do! I usually opt for some sort of dip, because everyone loves a good dip, but sometimes chips and salsa is a tad bit overdone. This recipe is a totally unique spin on your typical pico de gallo or salsa recipe using more seasonal ingredients. Because lets be honest, tomatoes in the winter taste like nothing and were probably shipped from across the world and then gassed to ripen. Mmmm gas!
Pomegranates are a tad bit time consuming, but they’re so good and so good for you that it’s worth it during the 1-2 months that they’re actually available. Plus, this is such a festive and pretty appetizer that everyone will be like…who brought this fancy delight?!
I adapted this from Gimme Some Oven’s pear and pomegranate salsa, and pretty much just added some heat with the jalapeños, and them some cool cucumber to balance it out. I also tried adding red onions to my version and was not a fan. I much preferred it without, but if you REALLY love red onions, then you could add a little.
I love a good clean simple recipe like this! No fancy kitchen gadgets, no cook time, and just 15 minutes prep time! If you buy those packages of pre-seeded pomegranates then this is really extra simple! Enjoy! Let me know how everyone liked it!
Adapted from Gimme Some Oven
| Pear, Pomegranate and Jalapeño Pico de Gallo | Print |
- ½ cup pomegranate seeds
- 1 small ripe pear, peeled and diced into ¼ inch pieces (about ¾ cup)
- ½ jalapeno, seeded and finely diced
- ½ cup English cucumber, diced into small pieces*
- ½ cup finely chopped cilantro
- ⅛ teaspoon salt
- 1 tablespoon lime juice
- In a medium sized mixing bowl, combine all ingredients and toss gently to mix.
- taste and adjust with an additional pinch of salt and/or squeeze of lime juice, to your preference.
- Serve with your favourite hearty, whole grain, salted tortilla chips.
