Ingredients2 h 20 m servings 119 cals
- In a medium bowl, toss together mint, cilantro, Italian flat leaf parsley, red onion, pomegranate, lime juice, lime zest, jalapeno pepper, serrano pepper, tomato, and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.
Per Serving: 119 calories; 7.3 g fat; 14 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 26 mg sodium. Full nutrition
ReviewsRead all reviews 17
I love this recipe! It is very pretty and festive looking and goes great with hint of lime tortila chips...one tip...when seeding the pomegranate--place it in water, fully submerged. The seeds w...
I brought this to a party and it was a huge hit - people ask for it specifically now. I did up the spice in the salsa by adding more peppers (I did 3 jalepenos and 3 serranos - gave it a really...
Great salsa! Very unique, wonderful flavor combination and beautiful colors. Even better with a chopped cucumber! I use this for wraps and as a topping for burgers. So flavorful, healthy and fre...
This is my favorite salsa recipe. I buy pomegranates on sale or discounted and I freeze the juicy seeds and save them to make this salsa with!
I like the recipe. It tastes really good. However, I am not sure I made it right. I do not know what a "sprig" means or if "bunches" is what is sold at the store? Thanks.
I have made this salsa 2 years in a row for thanksgiving. My family loves eating it with a piece of meat. Which they eat it with deer meat. I am making it this year for a total of 3 years! I LOV...
This recipe is fabulous, it is like a party in your mouth with all of the flavors. The lime Tortilla chips are the perfect accompaniment to go with it. I am not fond of Italian Parsley so I omit...
Wasn't sure how this was going to be, but I like salsa and I've been addicted to pomegranates the past few weeks... It was really good, and looks great, too. Only thing is, my "bunches" must be...