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Pomegranate and orange salsa recipe

Pomegranate and orange salsa recipe



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Pomegranate seeds, mandarin oranges, red onion and jalapeno chilli pepper come together in this piquant and colorful salsa.

2 people made this

IngredientsServes: 8

  • 2 pomegranates, peeled and seeds separated
  • 2 (225g) tins mandarin orange segments, drained and coarsely chopped
  • 1 red onion, chopped
  • 1 jalapeno chilli pepper, minced
  • 1 tablespoon pickled jalapeno pepper, minced
  • 1 bunch fresh coriander, minced
  • 1 lime, juiced
  • 1 pinch ground cumin

MethodPrep:30min ›Extra time:2hr chilling › Ready in:2hr30min

  1. Mix pomegranate seeds, mandarin oranges, red onion, fresh jalapeno, pickled jalapeno, coriander, lime juice and cumin together in a bowl.
  2. Cover bowl and refrigerate for several hours or overnight to let flavours blend.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

by CCLynch

Delicious! I followed the recipe precisely and served this at my Christmas Eve party. A huge hit. This is a keeper.-28 Dec 2018

by jbrearley

LOVE this recipe, especially when pomegranate seeds are available at my local food club. Though delicious as presented, I add chopped mango in addition to the mandarin oranges. Toying with the idea of serving at Thanksgiving, and adding, in addition the mango, ruby red grapefruit. Such a versatile, fresh and vivacious reincarnation of an apropos salute to the season!-17 Nov 2016


Christmas Pomegranate Salsa Recipe and the easiest way to open a pomegranate

This fresh pomegranate salsa recipe is always tasty, but it’s especially fun for Christmas parties with it’s beautiful bright red and green colors.

I am always trying to come up with creative ways to eat pomegranates. I absolutely love them, and get so excited when they go on sale this time of year. In the past I’ve used them in Pomegranate Saffron Rice, Pomegranate Tuna Salad, Homemade Pomegranate Juice, Homemade Pomegranate Molasses, Pomegranate Chicken, and a Pomegranate Saffron Yogurt Parfait.

Unfortunately, I often end up buying the Costco sized box of six pomegranates, and having half of the them go to waste because I forget to use them. I hate wasting food, and I hate wasting money by throwing away food!

This year, I decided to start with a pomegranate salsa, because we are a chip and cracker family. If it can go on a chip, it will definitely get eaten before it goes bad!


Pomegranate Orange Salsa

The perfect flavor combination comes together in this delicious salsa recipe!

Ingredients

  • 1 cup Pomegranate Arils
  • 3 whole Clementine Oranges (or 2 Regular Oranges) Peeled, And Chopped Into Small Bite Sized Pieces
  • 2 Tablespoons Cilantro, Finely Chopped
  • ½ whole Yellow Onion, Chopped
  • 2 whole Jalapeno Peppers, Finely Chopped (use 1 Jalapeno For A Milder Salsa If Desired)
  • 1 whole Lime, Juice Of
  • 2 Tablespoons Oil
  • Salt And Pepper, to taste

Preparation

In a mixing bowl, mix together the pomegranate arils, oranges, cilantro, onion, jalapenos, lime juice, oil and salt and pepper until well mixed. Place in an airtight container until ready to serve.

Suggested serving snacks: Stacy’s plain pita chips, tortilla chips, homemade baked tortilla chips or wheat crackers.


  • 2 tablespoons light brown sugar
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cayenne pepper
  • 6 large bone-in chicken thighs (about 3 pounds)
  • 1 small shallot, thinly sliced
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 1 large navel orange
  • 1 cup pomegranate seeds
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil

Position a rack in lower third of oven preheat to 450 degrees F.

Combine brown sugar, cocoa, coriander, paprika, 3/4 teaspoon salt and cayenne in a small bowl. Rub about half of the mixture under the chicken skin, then rub the rest on the skin. Place on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, 20 to 25 minutes.

Meanwhile, combine shallot, vinegar and the remaining 1/4 teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the orange. Cut off and discard the peel and white pith coarsely chop the fruit. Add the zest, chopped orange, pomegranate seeds, parsley and oil to the shallot and stir to combine. Serve with the chicken.


Pomegranate Orange Salsa

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Roasted jerusalem artichokes with pomegranate

This is a festival of flavours, the sharp sweetness of the pomegranate pairing beautifully with the soft, savoury tubers and the rich crunch of the pine nuts.

Serves 4
500g jerusalem artichokes
3 tbsp extra virgin olive oil
1 tsp nigella seeds
2 tbsp pine nuts
1 tbsp honey
1 pomegranate, halved lengthways
3 tbsp pomegranate molasses
3 tbsp feta, crumbled
2 tbsp flat leaf parsley, chopped
Salt and black pepper

1 Preheat the oven to 200C/400F/gas mark 6. Scrub the artichokes well and then halve or quarter them depending on size. Put them on a large baking tray in a single layer and drizzle with 2 tbsp of the oil. Season well with salt and pepper and then sprinkle with the nigella seeds. Roast for 20 minutes or until crisp around the edges. Add the pine nuts and honey to the artichokes for the last 4 minutes of cooking.

2 Meanwhile, bash out the pomegranate seeds. Using a large bowl and a heavy wooden spoon, hit the side of each halved pomegranate until all the seeds have popped out. Remove any pith. Pour the juice into a small bowl and add the pomegranate syrup and remaining olive oil. Stir together until combined.

3 When the artichokes and pine nuts are ready, spoon on to a serving platter with the seeds sprinkled over. Pour the dressing over everything and finish with a sprinkling of the feta and parsley to serve.
Jennifer Joyce, jenniferjoyce.co.uk

The fresh pomegranate and coriander garnish complete this warming soup. Photograph: Kim Lightbody/The Guardian


Pomegranate, Orange, and Avocado Salsa

After this weekend’s salsa fiesta, it’s safe to say that this recipe for Pomegranate, Orange, and Avocado Salsa was easily my favorite. The pomegranate made it really summery and the orange gave it a nice citrus flavor. With only 46 calories per 1/4 cup, feel free to indulge in this delicious summer salsa as often as you’d like!

Pomegranate, Orange, and Avocado Salsa

  • 1 tbsp. fresh lime juice
  • 1tsp sea salt
  • 1/8tsp ground pepper
  • 3 large naval oranges
  • 1 pomegranate
  • 1 large Haas avocado, halved, pitted, and cut into 1/2-in dice
  • 2/3cup diced red onion
  • 1 jalepeno chile, seeds and ribs removed, minced
  • 2 green/spring onions, including green tops, cut on the diagonal into thin slices
  • 1/4cups chopped cilantro

In a large bowl, whisk together the lime juice, salt and pepper until the salt dissolves.

Slice oranges one at a time, reserve excess juice for later use.

Remove all pomegranate seeds and combine with oranges and lime juice mixture.

Add the avocado, red onion, jalepeno, green/spring onion, and cilantro to the bowl. Use a rubber spatula to fold ingredients together. Add in 1tbsp of the excess orange juice and adjust to taste.


  • For super quick preparation, try POM Wonderful&rsquos ready to serve POM POM Fresh Arils.
  • Serve scooped and eaten with chips, on top of a plate of greens for a tasty salad, over grilled meat or fish as a relish, or tossed your favorite grain, such as quinoa, for a side dish.

This Pomegranate Salsa is the perfect summery, creative salsa to add lots of color and flavor in a variety of uses. Here are a few ideas to get you started below:

Pomegranate Salsa and Chips

Hello one of my absolute favorite healthy snack ideas! Second or third only to Easy Kale Chips or 5 Minute Guacamole.

Salsas with tortilla chips make a great snack when you need to satisfy a salty, crunchy craving. Especially when you make fresh homemade salsas using a variety of produce.

I&rsquom sure I&rsquom not the only one who has practically filled up on chips and salsa at a restaurant before the dinner has arrived!

Pomegranate Salsa on Tacos

Make your favorite tacos and use this salsa in place of jarred grocery store salsa.

If you&rsquore craving something lighter, substitute lettuce leaves (butter lettuce or iceberg work best) for the tortillas to create a Mexican lettuce wrap like I did in these Lettuce Wrap Carnitas.

Pomegranate Salsa on Grilled Meat

Marinade some skirt or flank steak (I love this flank steak fajita marinade recipe), slice it against the grain, and spoon salsa over top.

For chicken, I like to make this Cilantro Lime Marinade recipe for a Mexican inspired grilled chicken.

Pomegranate Salsa Salad

Just add greens and now you have a super interesting salad with lots of fresh flavor.

Add one of the grilled meat ideas from above, pepitas (green pumpkin seeds) and crunchy tortilla strips for a delicious entrée salad.

Pomegranate Side Dish

Stir a generous amount of salsa into steamed white rice or quinoa to create a colorful, easy side dish.


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Pomegranate Seeds

I realize at different times there are foods that I use as defaults (or honestly kind of crutches) because they pretty much always make things better. Many of these levers are not mine alone: bacon, a fried egg, a shower of fresh arugula. And, especially during cold weather and the holiday season, pomegranate seeds. Gorgeous and glowy they add sweet-tartness, iridescent ruby color and crunch to all kinds of recipes, salads in particular.

A colorful, texture filled salad for the winter table. 15 minutes to make but looks like something you could find on a restaurant menu.

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You can buy pre-shelled pomegranate seeds in little containers in the produce section of the supermarket, or if you’re feeling industrious buy a whole pomegranate, split it apart and remove the seeds yourself. It’s messy but slightly therapeutic work. If you have kids, lay out lots of paper on the table, put them in big t-shirts that can get messy, and let them take on this project. If you live in a place where it’s warm enough to do this outside—definitely go outside.

You can also do this in a bowl of cold water, preferably placed in the sink, which help the pomegranate seeds release from the white pithy membrane that ensconces them.


Watch the video: Παστίτσιο με γαρίδες από τον Γέροντα Παρθένιο (August 2022).