Ingredients

The following ingredients have 4 Servings
  • 1 small red onion, finely diced, soaked in cold water for 15 minutes and drained
  • 2 large pomegranates
  • 1 hot red Chile pepper, such as Fresno, seeded and finely diced
  • Juice of 1 lime
  • 1 1/2 cup fresh cilantro, finely chopped
  • 1/4 teaspoon fine sea salt

Instruction

  • Fill a large bowl with cold water.
  • <div>Quarter pomegranates.</div>
  • Submerge 1 pomegranate quarter under water.
  • Gently pull wedge apart, remove seeds and allow white membrane to float to the top.
  • Scoop off membrane and discard, and allow seeds to sink to the bottom of the bowl.
  • Repeat with remaining pomegranate quarters.
  • Drain seeds and pat dry.
  • In a medium bowl, stir together pomegranate seeds, onion, chile pepper and lime juice.
  • Stir in cilantro and salt.
  • Cover and refrigerate for 1 hour before serving.
  • Salsa will keep in an airtight container in the refrigerator for up to 3 days.