A special thanks to Rio Luna Organic Peppers for sponsoring this post. All thoughts, opinions and photos are my own.
Happy Wednesday friends! And Happy National Hispanic Heritage Month! Did you know that I am 100% Colombian? I was born in Armenia, Colombia then moved to Florida when I was 3 years old. My Hispanic heritage is very important to me and something I am proud of. If you follow my Instagram you have probably seen that I only speak Spanish to my son. My wish is that he will grow up bilingual like I did! I also love cooking all types of Hispanic cuisines! That is why I am so excited to share this delicious fall salsa recipe with you!
Pomegranate Salsa featuring Rio Luna Organics
For today’s salsa recipe I am using Rio Luna Organic Jalapeños. They truly elevate this salsa because they add the right amount of heat and flavor to the recipe. And the best part, they come diced in a can so you don’t have to worry about handling a spicy jalapeño!
Another reason I enjoy using Rio Luna Organic jalapeños is because they are a company that believes in delivering the highest quality product possible. Rio Luna works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
Another reason I enjoy using using Rio Luna Organic jalapeños is because they are a company that believes in delivering the highest quality product possible. To make Rio Luna Organic Peppers, the company works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
Rio Luna Organic Peppers highlights a focus on high efficiency lighting, reduced natural gas usage, reduced water usage through drip irrigation, recycling initiatives and optimizing crop rotation.
Recipe Tips
Now that you have learned all about this fantastic company, let’s jump into the recipe! Here are a few tips to consider before preparing this delicious salsa-
Tip 1: The recipe below creates a medium heat salsa. Keep in mind you can either cut back or add more jalapeños in order to control the heat level. There is actually a new heat index on the packaging of the jalapeños! Make sure you take advantage of this helpful feature!
Tip 2: If you do not like onions, you can easily leave it out of the salsa or soak in warm water for 10 minutes before dicing. This will minimize the strong onion flavor. I love onions so I left mine nice and chunky!
Tip 3: Pomegranate is currently in season but you can use any other seasonal fruit in the salsa! This makes the recipe versatile and perfect for any season!
Tip 4: If you prefer your salsa blended, throw all ingredients (except pomegranate seeds) into food processor/blender. Pulse until mixture is combined, yet remains chunky. Transfer to a bowl, add pomegranate seeds, cover with plastic wrap, and refrigerate at least 1 hour.
I hope you enjoy my salsa recipe! Let me know how you celebrate Hispanic Heritage Month in the comments below!
Pomegranate Salsa Recipe
Ingredients
- 3 tomatoes, diced
- 1/4 white onion, diced
- 3 teaspoons Rio Luna Organic Jalapeños
- 3 tablespoons pomegranate seeds
- 1 lime, juiced
- 1/4 teaspoon garlic salt
- Chips
Instructions
- Combine tomatoes, onion, jalapeños and pomegranate seeds in large bowl. Mix gently.
- Add lime juice and garlic salt. Mix gently.
- Serve with chips. Enjoy!
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