I usually like to make a list before I head to my local farmer’s market, but every now and then a piece of produce stands out and inspires me. That was pretty much what happened this past Sunday. I was getting supplies to make tacos, and saw a couple of gorgeous pomegranates that inspired me to come up with this salsa recipe. It’s great with tortilla chips, or on top of fried plantains.
1 red bell pepper
1/2 a red onion
1. Start by removing the seeds from your pomegranate. Check out this post I did a few months ago with tips on how to easily get those seeds out using a wooden spoon.
2. Dice bell pepper, onion, and pear into small pieces. Combine them with pomegranate seeds in a large bowl.
3. Squeeze the juice of a lime over your diced produce, then season with hefty pinches of kosher salt and black pepper.
4. Stir, then let cover and let sit in the refrigerator for at least 30 minutes before serving.