Satsuma and Pomegranate Salsa | PCC Natural Markets

Satsuma and Pomegranate Salsa

Yield: Makes 2 1/2 cups

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Take advantage of seasonal fruits with this citrus salsa. Great on fish, chicken or simply with chips.



Peel the satsumas. Trim away any large pieces of white membrane. Coarsely chop the fruit and discard the seeds. Transfer the chopped satsumas with juice to a bowl.

Cut the pomegranates in half. Squeeze the juice into a bowl. Using a fork, pick out the seeds and add to the juice. Discard any fragments of white membrane. Add the satsumas to the pomegranate and stir in the remaining ingredients. Chill 30 minutes before serving.

Source: Sound Consumer December 2008

More about: cilantro, citrus, holidays, limes, mint, oranges, pomegranates, salsa, satsumas


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What would I serve this salsa with?



Hi Emily,

Based upon the information provided by the recipe submitter, the salsa is "great on fish, chicken or simply with chips." Based upon the recipe components and flavors, I agree!

Does that help out?

Tom Monahan
PCC Natural Markets

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