Pomegranate-Avocado Salsa with Spiced Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This jewel-toned dip makes the most of seasonal fruit. If you can't find clementines, substitute tangerines. Bake the chips up to a day ahead, and store at room temperature in a zip-top plastic bag. You can also prepare the salsa, minus the avocado mixture, a day ahead. Stir in the mixture shortly before serving to keep the avocado green. Ingredients:
chips |
1 teaspoon paprika |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
12 (6-inch) corn tortillas, each cut into 8 wedges |
cooking spray |
1 1/3 cups diced peeled avocado (about 2 avocados) |
3 tablespoons fresh lime juice |
2 cups clementine sections (about 6 clementines) |
1 cup pomegranate seeds (about 1 medium pomegranate) |
1/2 cup thinly sliced green onions |
1/2 cup minced fresh cilantro |
2 tablespoons honey |
1/2 teaspoon salt |
1 jalapeño pepper, seeded and minced |
Directions:
1. Preheat oven to 500°.
2. To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.
3. To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.
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