This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.
For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.
This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.
Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.
How to Make Pomegranate Salsa
Start with the pomegranate—you can buy whole pomegranates (you’ll need about two for this recipe) and remove the arils yourself. This is my preferred method for removing the arils. Or to save time, buy pomegranate arils that have already been removed from the fruit (you’ll need about two cups).
In a bowl, simply combine the pomegranate with finely chopped red onion, cilantro, and jalapeño (omit if you’re sensitive to heat). For the best texture, take your time to finely chop these ingredients.
Finally, add lime juice, lime zest (which really ramps up the lime flavor), and salt. Stir it together, and the salsa is ready to eat.
To make the optional whipped goat cheese, bust out the food processor and combine goat cheese, cream cheese, honey, garlic and salt. Process until the mixture is totally smooth and creamy. Spread the mixture across the base of a wide, shallow bowl and arrange the pomegranate salsa around the edges for a wreath-like shape (if you’re making this outside of the holidays, you might just pile it in the center of the dish).
How to Serve Pomegranate Salsa
Serve it on its own with tortilla chips, perhaps with a bowl of guacamole on the side. Or, serve it with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. You’ll find the optional whipped goat cheese component within the recipe below.
Wintery Mexican-inspired entrées that would go well with this pomegranate appetizer include Christmas Enchiladas, Tortilla Soup, Vegetarian Stuffed Peppers and Roasted Veggie Enchilada Casserole.
You could even try pomegranate salsa on tacos. I haven’t tried, but I believe it would be stellar in place of the pineapple salsa in this cheese taco recipe—Halloumi Tacos with Pineapple Salsa & Aji Verde.
For cocktails, try a Ranch Water, Skinny Margarita or Fresh Mezcalita.
More Pomegranate Recipes to Enjoy
Here are just a few more of my favorite pomegranate recipes.
- Blood Orange and Pomegranate Sparkling Sangria
- Festive Pomegranate Guacamole
- Pomegranate & Pear Green Salad with Ginger Dressing
- Roasted Delicata Squash, Pomegranate and Arugula Salad
Please let me know how your pomegranate salsa turns out in the comments! I love hearing from you.
Pomegranate Salsa
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Salsa
- Method: By hand
- Cuisine: Mexican-inspired
- Diet: Vegetarian
This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.
Ingredients
Salsa
- 2 cups pomegranate arils (about 2 pomegranate’s worth)
- ⅓ cup finely chopped red onion
- ¼ cup finely chopped cilantro
- 1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- ⅛ teaspoon fine salt
Optional whipped goat cheese
- 4 to 5 ounces goat cheese
- 8 ounces cream cheese
- 1 tablespoon honey
- 1 small-to-medium garlic clove
- ⅛ teaspoon fine salt
Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips
Instructions
- To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
- To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
- To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).
Notes
Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Diane Lazos
Can I use frozen pomegranate arils?
Kate
Hi Diane, I’ve never tried defrosting frozen pomegranate arils. If they defrost well for you, then yes, I think that would be fine! You might let the excess juice run off before mixing the ingredients together.
Beth Taylor
Thank you for this recipe! This is the recipe I have been longing for! Bright, cheery and a different, savory flavor component for the season! This recipe is just in time for my planning. Happy Holidays!
Kate
Hooray! Thanks, Beth. Hope you love it.
Beth Taylor
Thank you Kate! I’ve decided to gift 2 for Christmas this year. I was gifted one by a mutual friend, William, from Seattle. Thank you for this beautiful, delicious book!
Beth Taylor
Beth Taylor
Thank you Kate! I’ve decided to gift 2 Love Real Food cook books for Christmas this year. I was gifted one by a mutual friend, William, from Seattle. Thank you for this beautiful, delicious book!
Beth Taylor
Dani
Love that I can always trust that your recipes taste fabulous and the directions are always spot on. Can’t wait to give this a try. It must be fun to have homes across the country serve up your creations!
Kate
That is the best compliment a recipe developer could hope for. Thank you, Dani! It is lots of fun! Happy holidays.
Mary Anne Simons
Hi Kate! Would feta cheese work in place of goat cheese in the whipped recipe? This looks delicious!
Kate
Hi Mary Anne, I believe so!
Samantha Trowbridge
Made this exactly as written for my Christmas dinner today. This was a huge hit and a great use for pomegranates.
Thank you for the wonderful recipe!
Kate
Delighted to hear it! Thank you, Samantha. Happy New Year!
Sarah Stephens
Amazing. Made it Christmas day- family asked for the recipes and asked for my leftovers! It was a hit. Merry Christmas!!
Kate
So glad to hear it, Sarah! Thank you for letting me know. Happy New Year!
Dawn M
OMG!
This blew the stockings off the mantle!
ABSOLUTELY INCREDIBLE!
When mixing initially…. Thought hmmmmm?
But after making the goat cheese spread and and assembling, letting it sit for a bit.
It was the HIT! And it was up against some pretty incredible dishes. I’ll be making this again very soon
Kate
Your positive review made me laugh! Thanks so much, Dawn!
Erika
I took this to a Christmas Eve party and it was a hit! I made it exactly as written with goat cheese and crostini and it was so delicious. We’re already looking forward to making it again. Thank you for another fun and easy recipe!
Kate
Hooray! Thank you, Erika!
Sam
We made this with the whipped goat cheese to bring for Christmas and it was incredible.
Kate
Awesome! Thanks, Sam!
Resmi
Tried this recipe yesterday for the Christmas lunch . It came out really well and everyone enjoyed it. I have been a fan of yours for quite sometime and I love your recipes. Thank you!!
Kate
I’m so glad to hear that! Thank you for taking the time to let me know, Resmi. Happy New Year!
Jasmine Gomez
This salsa is so tasty, refreshing and beautiful! My littles loved helping pick out the pomegranate seeds, and the de-seeded jalapeno added the perfect flavor without too much heat. Everyone devoured it and I’m making more for another party tomorrow! Thanks for another great one Kate!
Kate
You’re welcome, Jasmine!
Anna
This was an amazing recipe — when I made it to eat before Christmas dinner, everyone was asking us to send it to them! Thank you for such a fun, delicious salsa!
Rob
Great one