I never thought I’d add “award winning chef” to my resumé, but thanks to my favorite salsa recipe (a combination of avocado, pomegranate, mango, and cilantro), I can legitimately do so. For what greater recognition exists for the home chef than the accolades of the local grocery store — and what greater reward is there than a $50 gift card?
The endorsement of all my summer barbecue guests is nice as well, but this budding chef can’t take all the credit. Thanks to the summer’s freshest produce, it’s impossible to go wrong. As recipes like this prove, adding a touch of sweetness to your salsa really brings out the flavors of the other ingredients. The combination of ingredients is positively irresistible and I promise you’ll love it!
A Recipe for Salsa Success
This recipe is knockout for a couple of reasons. You don’t have to get too hung up on precise measurements for it to taste great. It’s sophisticated and unusual enough that a seasoned entertainer will be proud to show it off, yet simple enough for a new cook to conquer. It’s easy to make, it packs well, and it also packs a punch — of flavor, that is! It’s not too spicy for salsa-phobes and the combination of flavors creates such a complex taste that spice-a-holics will still love it.
But best of all, it’s not just a salsa! Now, there’s absolutely nothing wrong with sitting down and eating an entire bowl of salsa with a bag of tortilla chips on the side. This is a no-judgement zone! But the recipe lends itself to much greater versatility.
It works great as a topping for burgers and wraps. My favorite combo is with grilled chicken and melted cheddar; a spoonful takes traditional chicken salad to a whole new level. It’s pretty as a picture sprinkled on a cool summer gazpacho, and it’s fantastic when tossed with some garlic shrimp and brown rice.
Be warned: It’s easy to make, but once you get a good taste of it, you’ll find yourself craving nothing else. There’s no going back!
To make this recipe, you’ll need a cutting board, a knife, and three bowls: a bowl for compost, a bowl for removing the pomegranate seeds, and a bowl for the finished product. I also personally find having a pitcher of sangria on hand always makes the cooking process more enjoyable.
Pomegranate and Avocado Salsa
- 1 Spanish onion, finely diced
- 2 jalapenos, seeds removed and minced
- 1/4 cup lime juice
- Seeds from 1 pomegranate
- 1 cup mango, finely diced
- 1/2 cup cilantro, chopped
- 1 teaspoon salt
- 4 avocados, finely diced
Mix all ingredients together and let chill for at least 30 minutes
Pro tip: You can buy small containers of pomegranate seeds, already rinsed with the white flesh removed, in the salad section of your grocery store, but a whole pomegranate will be fresher and more economical. To easily separate the ruby red seeds from the white flesh, fill a bowl halfway with cold water. With your pomegranate already cut into quarters, place a section of the fruit under water and use your fingers to gently rub the white membrane away from the seeds. The seeds will sink, while the white membranes will float, making it easy to skim away.
Photos are courtesy of the author.