Pomegranate-Avocado Salsa with Spiced Chips

Pomegranate-Avocado Salsa with Spiced Chips
Photo by Jan Smith

Ingredients

  • ½ teaspoon salt
  • 3 tablespoons fresh lime juice
  • 1 cup pomegranate seeds (about 1 medium pomegranate)
  • 1 1/3 cups diced peeled avocado (about 2 avocados)
  • Chips:
  • ½ teaspoon salt
  • 12 (6-inch) corn tortillas, each cut into 8 wedges
  • + 12 more ingredients
    • Salsa:
    • ½ cup thinly sliced green onions
    • ½ cup minced fresh cilantro
    • 2 tablespoons honey
    • 2 cups clementine sections (about 6 clementines)
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • Cooking spray
    • 1 jalapeño pepper, seeded and minced
    • ½ teaspoon onion powder
    • ¾ teaspoon ground cumin
    • ½ teaspoon sugar

Preheat oven to 500°.

To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cookin...

View full recipe at My Recipes

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