POMEGRANATE SALSA WITH HOMEMADE CHIPS

Pomegranate Salsa with Homemade Chips image

Provided by Taste of Home

Time 30m

Yield 3 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups pomegranate seeds
1/2 cup finely chopped peeled ripe pear
1/4 cup finely chopped red onion
1 tablespoon chopped seeded jalapeno pepper
1 garlic clove, minced
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
2 teaspoons canola oil
2 teaspoons honey
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon ground ginger
Oil for deep-fat frying
6 corn tortillas (6 inches), cut into six wedges
1 teaspoon kosher salt
1/3 cup cubed avocado

Steps:

For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour., Line a 15x10x1-in. baking pan with a double thickness of paper towel; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry tortilla wedges, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt. , Just before serving, gently stir avocado into salsa. Serve with chips.

Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 913mg sodium, Carbohydrate 48g carbohydrate (20g sugars, Fiber 5g fiber), Protein 4g protein.