I was inspired to make this salsa after having it at a friend's house. The pomegranate seeds are small and sweet, and they end up being perfect for salsa when mixed with the rest of the ingredients. Just be careful that you don't end up covered in red pomegranate juice like I did!
Seeding the fruit is probably the hardest part, but it is definitely worth it because one pomegranate has a TON of seeds in it. The easiest way is to cut the fruit into segments (maybe eighths) and then try to separate the peel from the seeds with your hands. Be gentle because the seeds will spray bright red juice when they burst. Try to pick as many little white pieces of pith away from the seeds as you can. Sorry I didn't grab any pictures of this process! We also made our own tortilla chips to go along with it. It's a very festive alternative to regular salsa!
Seeds from one pomegranate (about 2 cups)
1 T vegetable oil
Half of a fennel bulb, diced
about 1/3 red onion, minced
2 garlic cloves, minced
2 jalapenos, seeded and finely chopped (more ore less depending on how spicy you want it)
1 T canned chipotle in adobo sauce (or more to taste)
1/2 t cumin
1/2 t chili powder
juice of one lime
2 T fennel fronds, minced
salt and pepper to taste
Mix everything together except for the fennel.
Heat the oil over medium heat in a pan and saute the fennel with a sprinkle of salt for about 10 minutes or until soft and golden
Add the fennel into the salsa, stir to combine. Try to let it sit for at least an hour to let the flavors infuse together.
Serve with chips!
To make the tortilla chips, slice your tortillas into whatever shape you would like the chips.
Mix the chips in a bowl with a few teaspoons of olive oil and some salt and pepper. Spread them on a baking sheet or heated stone and place into a 400 degree F oven. Bake for about 20 minutes or until they turn golden.