Fresh, colorful pomegranate salsa bursting with flavor, perfect as a dip, topping, or garnish for meals.

Scale

1 cup pomegranate seeds (arils)

1/2 red bell pepper, finely diced

1/4 cup red onion, finely diced

1 jalapeño, seeded and minced (optional)

2 tablespoons fresh cilantro, chopped

1 tablespoon lime juice (freshly squeezed)

1 teaspoon honey or agave (optional)

Salt and black pepper to taste

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1. Rinse pomegranate seeds and pat dry. Dice red bell pepper and red onion finely. Mince jalapeño if using, and chop cilantro.

2. In a medium bowl, combine pomegranate seeds, red bell pepper, red onion, and jalapeño.

3. Fold in chopped cilantro gently.

4. Drizzle lime juice over the mixture. Add honey or agave if desired. Season with salt and black pepper to taste.

5. Stir gently to combine without crushing pomegranate seeds.

6. Cover and refrigerate for 10–15 minutes if desired for flavors to meld.

7. Serve as a topping for tacos, grilled meats, roasted veggies, or with tortilla chips.

Use fresh pomegranate seeds for best crunch and flavor.

Adjust jalapeño for desired heat level.

Add mango or citrus segments for a fruity twist.

Substitute mint or parsley for cilantro for different flavor.

Store in airtight container in the refrigerator up to 2 days.