About this recipe:Pomegranate seeds blend deliciously with chillies and fresh herbs. This bittersweet salsa is often found in Mexican cuisine.
2 sprigs fresh mint, chopped
1 bunch coriander, chopped
1 bunch flat leaf parsley, chopped
1 small red onion, chopped
seeds of one 1 pomegranate
6 tablespoons fresh lime juice
1 dessertspoon lime zest
1 jalapeño chilli, chopped
1 poblano chilli, chopped
1 small tomato, diced
2 tablespoons olive oil
salt and ground white pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Ready in:20min
In a medium bowl, toss together mint, coriander, flat leaf parsley, red onion, pomegranate seeds, lime juice, lime zest, chillies, tomato and olive oil. Season with salt and white pepper. Cover, and chill in the refrigerator at least 2 hours before serving.
If you can't find fresh jalapeños, use jarred or opt for a fresh green chilli. Unlike jalapeños, poblano chillies are mild in heat. If you can't find them, use a mulato chilli or opt for a fresh red chilli.