Pomegranate Salsa

juice from 1 large POM Wonderful Pomegranate,* or 1 cup POM Wonderful 100% Pomegranate Juice
2 cups arils from 2-3 large POM Wonderful Pomegranates
3-4 teaspoons chopped jalapeo pepper
1 cup finely chopped yellow bell pepper
4 tablespoons chopped cilantro
1 tablespoon granulated sugar
1 tablespoon rice vinegar


Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh pomegranate juice, if using.*

Thoroughly mix to combine all ingredients. Serve with tortilla chips. Salsa will keep covered, in the refrigerator, for 2 to 3 days.

*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.


--Reprinted with persmission from POM Wonderful