Editor’s Note: Here’s a colorful, crunchy version of salsa featuring pomegranates (traditionally in season this time of year.)
Read Related: Mario’s Easy Guacamole
POMEGRANATE, BASIL & QUESO FRESCO SALSA
Makes: 1½ Cups
¼ cup pine nuts
Seeds from 1 large pomegranate (about 1 cup)
2 tablespoons thinly sliced fresh basil
2 tablespoons crumbled queso fresco or feta
1 teaspoon olive oil
Salt and freshly ground black pepper
1. Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes.
2. Transfer to a plate to cool.
3. In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts.
4. Drizzle with the olive oil and season with salt and pepper.
This recipe was originally published in Mexican Made Easy by Marcela Valladolid (Random House).