Pomegranate salsa

Pomegranate salsa


23 people made this

About this recipe: Pomegranate seeds blend deliciously with chillies and fresh herbs. This bittersweet salsa is often found in Mexican cuisine.


Serves: 4 

  • 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

Prep:20min  ›  Ready in:20min 

  1. 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.

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