This vibrant salsa balances sweet pineapple and tart pomegranate with smoky charred red onion. Orange juice, smoked paprika, and Tajín bring a bright, savory kick.
Nutrition Information (per serving)
Serving Size: ⅓ cup (makes about 12 servings)
Ingredients
- 1 red onion, skin left on, sliced into thick rings
- 1 pineapple, peeled, cored, and cut into small dice (about 3–3½ cups)
- Seeds of ½ a pomegranate (about ½ cup)
- ¼ cup chopped cilantro
- Juice of 1 orange (about ¼ cup)
- 1 tsp smoked paprika
- 1 tsp Tajín or chili-lime seasoning
- 1 jalapeño, finely diced, optional
- Salt, to taste
Equipment Needed
- Sauté pan or gril
- Knife and cutting board
- Tongs
- Large mixing bowl
- Measuring cups and spoons
- Citrus juicer
Directions
- Heat a sauté pan or grill over medium-high heat. Place the red onion rings, skin still on, in the pan or on the grill. Cook until lightly charred on one side, about 3–5 minutes. Flip and cook for another 1–2 minutes.
- Remove the onion from the heat and let it cool. Once cool enough to handle, remove the papery skin, and cut the onion into small pieces. The cooked onion can be prepared up to 4 days in advance and refrigerated.
- In a large mixing bowl, combine the charred red onion, diced pineapple, pomegranate seeds, and cilantro.
- Add the orange juice, smoked paprika, Tajín, jalapeño (if using) and salt to taste.
- Toss gently to combine. Let the salsa sit for at least 10 minutes before serving so the flavors can meld.
Nutritional Facts
- Calories
- 30
- Sodium
- 50mg
- Carbohydrates
- 8g
- Fiber
- 1g
- Sugar
- 6g
