For those that aren’t familiar granada means pomegranate in Spanish. Pomegranates are one of my favorite fruits to eat, mainly because I grew up with several pomegranate trees in my backyard. They are also a very healthy food source full of antioxidants. Check out more of their health benefits here.
My parents just brought me some pomegranate fruit and I wanted to combine them in some sort of chunky salsa. When I make chunky salsas one of the things I like to also consider is similar or complimenting colors.
With the dark juicy red of the pomegranate seeds (also known as arils) I wanted to keep the majority of ingredients to a red, yellow, and orange color pallet. That’s how I decided to add mango, red onions, and a fresno to the dish. The fresno give off a lot of heat, so the mango, red onion, cilantro, and lime juice became necessary to tame the heat.
Aside from being an addictive salsa to snack on, try adding it to a torta or a sandwich. I used my salsa with a Carnitas Cubano sandwich. I got my Cubano rolls from Barrio Bread. Their Cubano Rolls, Pan Birrote, and really all of their bread is incredible. If you are ever in Tucson I highly recommend checking out their shop!
1 mango (diced)
1/4 cup pomegranate seeds
1 roasted Red Fresno (chopped)
2 TBS red onion (chopped)
1 TBS cilantro (chopped)
1/2 lime (juiced)
1/2 tsp salt
1/2 tsp garlic salt
1/4 tsp pepper
1 tsp olive oil
Chop mango, roasted red chile (doesn’t have to be roasted, but gives a nice extra flavor and more heat), red onion and cilantro. Mix those ingredients into a bowl with the pomegranate seeds. Add lime juice then the salt, pepper, and garlic salt. Finally add the olive oil and mix until well combined.