In a bowl, use fork to combine pomegranate arils, nectarine, onion, pomegranate molasses, salt and 3-4 grinds of pepper. Mix in cilantro. Let salsa sit for 10 minutes so flavors can meld.
Serve as accompaniment with chicken,pork, turkey or grilled shrimp.
This also makes a great dip for whole wheat pita chips.
Sprinkle over green salad, combine with cooked quinoa, or add a spoonful to garnish a bowl of butternut squash soup.
Salsa keeps for two days, tightly covered in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (24g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.7mg||0 %|
|Potassium 157.1mg||4 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 8g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 33
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