Pomegranate Pico de Gallo

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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

Sea salt 

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~

Dixie Chik