Cookie and Kate’s Pomegranate Salsa

By Cookie and Kate,

Here in the U.S., pomegranates are typically available from the end of September through January. So, now’s the season for our Pomegranate Salsa Recipe. It’s 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.

How to Serve Pomegranate Salsa

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.

Wintery Mexican-inspired entrées that would go well with this pomegranate appetizer include Christmas EnchiladasTortilla SoupVegetarian Stuffed Peppers and Roasted Veggie Enchilada Casserole.

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.

For cocktails, try a Ranch WaterSkinny Margarita or Fresh Mezcalita.

How to Make Pomegranate Salsa

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).

More Pomegranate Recipes to Enjoy

Here are just a few more of my favorite pomegranate recipes.

Pomegranate Salsa: Ingredients


  • 2 cups pomegranate arils (about 2 pomegranate’s worth)
  • ⅓ cup finely chopped red onion
  • ¼ cup finely chopped cilantro
  • 1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
  • ½ teaspoon lime zest
  • 2 tablespoons lime juice
  • ⅛ teaspoon fine salt

Optional whipped goat cheese

    • 4 to 5 ounces goat cheese
    • 8 ounces cream cheese
    • 1 tablespoon honey
    • 1 small-to-medium garlic clove
    • ⅛ teaspoon fine salt

Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips.

Prep Time: 20 minutes

Yield: 8 servings

For full recipe and instructions go to Cookie and Kate


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