This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.
For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.
This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.
Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.
Start with the pomegranate—you can buy whole pomegranates (you’ll need about two for this recipe) and remove the arils yourself. This is my preferred method for removing the arils. Or to save time, buy pomegranate arils that have already been removed from the fruit (you’ll need about two cups).
In a bowl, simply combine the pomegranate with finely chopped red onion, cilantro, and jalapeño (omit if you’re sensitive to heat). For the best texture, take your time to finely chop these ingredients.
Finally, add lime juice, lime zest (which really ramps up the lime flavor), and salt. Stir it together, and the salsa is ready to eat.
To make the optional whipped goat cheese, bust out the food processor and combine goat cheese, cream cheese, honey, garlic and salt. Process until the mixture is totally smooth and creamy. Spread the mixture across the base of a wide, shallow bowl and arrange the pomegranate salsa around the edges for a wreath-like shape (if you’re making this outside of the holidays, you might just pile it in the center of the dish).
Serve it on its own with tortilla chips, perhaps with a bowl of guacamole on the side. Or, serve it with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. You’ll find the optional whipped goat cheese component within the recipe below.
You could even try pomegranate salsa on tacos. I haven’t tried, but I believe it would be stellar in place of the pineapple salsa in this cheese taco recipe—Halloumi Tacos with Pineapple Salsa & Aji Verde.
Here are just a few more of my favorite pomegranate recipes.
Please let me know how your pomegranate salsa turns out in the comments! I love hearing from you.
This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.
Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips
Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.
Did you make this recipe?