From cookieandkate.com
Pomegranate Salsa
Ingredients
For the salsa
- 2 cups pomegranate arils
- ⅓ cup finely chopped red onion
- ¼ cup finely chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- ⅛ teaspoon fine salt
For the 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
Steps
- Combine 2 cups pomegranate arils, ⅓ cup finely chopped red onion, ¼ cup finely chopped cilantro, 1 jalapeño pepper (seeded and finely chopped), ½ teaspoon lime zest, 2 tablespoons lime juice and ⅛ teaspoon fine salt in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
- To prepare the optional whipped 4 to 5 ounces goat cheese, combine 4 to 5 ounces goat cheese, 8 ounces cream cheese, 1 tablespoon honey and 1 small-to-medium garlic clove in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
- To serve, use the salsa as-is, or spread the whipped 4 to 5 ounces goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).
Nutrition
Per serving
- kcal
- 186
- protein
- 5.2 g
- carbs
- 13 g
- fat
- 13.3 g