Have I mentioned lately how much I hate winter? I HATE it. Sorry to all you lovers of winter/snow/fireside chat/freezing to death. Put me on a beach with 90 degree weather and a margarita anyday.
In the last few years I have discovered pomegranates, a fruit that is seasonal between September and February. It is also one of the few nutritious foods I can get my picky little girl to eat. They contain a very high content of antioxidents, as well as Vitamin C and B. They contain almost three times the amount of antioxident potency as an equal serving of green tea – they are little cancer fighters! Because their seeds are eaten raw they also provide a good amount of fiber. Who knew? Okay, I’m off my nursing school soap box now.
Pomegranate Pico de Gallo
1 1/2 cups pomegranate seeds – for a great instructional on how to de-seed a pomegranate go here. <—- You should go here anyway 😉
1/2 yellow onion, diced
1 can petite diced tomatoes, drained and rinsed
2 tbsp pickled jalapenos, chopped
1 big handful fresh Cilantro, coarsely chopped
Juice of one lime
Combine all ingredients, and salt to your taste. Try to do your taste test with something OTHER than a tortilla chip or salty cracker. The salt will inhibit your ability to adjust ingredients. If it were only little ‘ol Dixie Chik eating this, I would add about another 2 tbsp of jalapenos, but I have my little family’s non-fire loving mouths to consider. I’m just sayin.
Refrigerate for at least 2-3 hours, then serve with tortilla chips, pita chips, or whatever you like to eat pico or salsa with!
Next time I make this, I’m thinking pork carnitas tacos~