I worship pomegranates both for their taste and many health benefits—rich in antioxidants, Vitamins C and K, fiber, folate, copper, phosphorous, and potassium, and are an anti-inflammatory. Hello superfood. I find removing the crimson arils soothing and relaxing. And since they are so abundant in winter, this is a great salsa eaten with chips, added to greens either fresh or cooked, over grilled fish and chicken or tossed into a quinoa.
2 1/2 cups pomegranate arils
1 1/3 cup diced cucumber—seeds removed.
1 – 2 jalapeños, minced, seeds removed. (Amount depends on your spice tolerance)
1/4 cup finely chopped cilantro
1/3 cup diced red onion
Juice of half a lime
Combine all of ingredients in bowl, stir. Add salt and pepper to taste. Test for heat. Add additional jalapeño if needed.