Saturday, January 23, 2010
Sunday, January 3, 2010
Pomegranate Pear Pico (salsa)
Holed up in a snow-covered cabin in the woods of southern Missouri is the last place I would have expected to discover this amazing salsa recipe. But I've got fantastic food-loving friends (thanks to rachel and marion for this one), so I shouldn't be too surprised.
We ate (actually we devoured) this light and sweet salsa with black bean and sweet potato nachos, but I'm sure it would be great with just about anything - tacos, burritos, tortilla chips...when we got too full of nachos, we ate the last of the salsa on its own by the spoonful.
Pomegranate Pear Pico (salsa)
2 pomegranates (fruit jewels removed from skin)
1 chopped pear
1 finely chopped onion
1/2 cup finely chopped cilantro
Juice from one lime
Salt and pepper to taste
Mix ingredients. Devour immediately.*
*rachel claims this salsa is even better if you wait a day to eat it (giving the ingredients time to marinate) but how you could hold off eating this salsa for a day is beyond me.
We ate (actually we devoured) this light and sweet salsa with black bean and sweet potato nachos, but I'm sure it would be great with just about anything - tacos, burritos, tortilla chips...when we got too full of nachos, we ate the last of the salsa on its own by the spoonful.
Pomegranate Pear Pico (salsa)
2 pomegranates (fruit jewels removed from skin)
1 chopped pear
1 finely chopped onion
1/2 cup finely chopped cilantro
Juice from one lime
Salt and pepper to taste
Mix ingredients. Devour immediately.*
*rachel claims this salsa is even better if you wait a day to eat it (giving the ingredients time to marinate) but how you could hold off eating this salsa for a day is beyond me.
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