Pomegranate Salsa with Homemade Chips |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
Ingredients:
1-1/2 cups pomegranate seeds |
1/2 cup finely chopped peeled ripe pear |
1/4 cup finely chopped red onion |
1 tablespoon chopped seeded jalapeno pepper |
1 garlic clove, minced |
1 tablespoon minced fresh cilantro |
1 tablespoon lime juice |
2 teaspoons canola oil |
2 teaspoons honey |
1 teaspoon minced fresh basil |
1/4 teaspoon salt |
1/8 teaspoon ground ginger |
oil for deep-fat frying |
6 corn tortillas (6 inches), cut into six wedges |
1 teaspoon kosher salt |
1/3 cup cubed avocado |
Directions:
1. For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour.
2. Line a 15-in. x 10-in. x 1-in. baking pan with a double thickness of paper towel; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tortilla wedges, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt.
3. Just before serving, gently stir avocado into salsa. Serve with chips. Yield: 3 servings.
|
|