Pomegranate-Avocado Salsa with Spiced Chips

Name: Pomegranate-Avocado Salsa with Spiced Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 315 milliliters diced peeled avocado (about 2 avocados); 473 milliliters clementine sections (about 6 clementines); 12 6-inchs (6-inch) corn tortillas, each cut into 8 wedges; 118 milliliters minced fresh cilantro; 1 teaspoons garlic powder; 118 milliliters thinly sliced green onions; 1 teaspoons ground cumin; 2 Tbsps honey; 1 jalapeño pepper, seeded and minced; 3 Tbsps fresh lime juice; 1 teaspoons onion powder; 1 teaspoon paprika; 237 milliliters pomegranate seeds (about 1 medium pomegranate); 1 teaspoons salt; 1 teaspoons sugar

You can never have too many hor d'oeuvre recipes, so give Pomegranate-Avocado Salsa with Spiced Chips a try. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 116 calories. It is an inexpensive recipe for fans of Mexican food. If you have pomegranate seeds, garlic powder, lime juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 50

Equipment you will use

Oven

To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray.

Ingredients you will need

Cooking Spray

Garlic Powder

Onion Powder

Tortilla

Paprika

French Fries

Cumin

Sugar

Salt

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Baking Sheet

Bowl

Bake at 500 for 5 minutes. Turn wedges over; coat with cooking spray.

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Cooking Spray

Equipment you will use

Oven

Sprinkle paprika mixture evenly over wedges.

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Paprika

Bake an additional 2 minutes or until lightly browned.

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Oven

Remove from oven; cool completely.

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Oven

To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat.

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Avocado

Juice

Salsa

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Bowl

Add clementine sections and remaining ingredients; toss gently to combine.

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Clementine

Serve salsa with chips.

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French Fries

Salsa

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

315milliliters

diced peeled avocado (about 2 avocados)473milliliters

clementine sections (about 6 clementines)126-inchs

(6-inch) corn tortillas, each cut into 8 wedges 118milliliters

minced fresh cilantro 1teaspoons

garlic powder 118milliliters

thinly sliced green onions 1teaspoons

ground cumin 2Tbsps

honey 1

jalapeño pepper, seeded and minced 3Tbsps

fresh lime juice 1teaspoons

onion powder 1teaspoon

paprika 237milliliters

pomegranate seeds (about 1 medium pomegranate)1teaspoons

salt 1teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.