Pomegranate-Avocado Salsa with Spiced Chips
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.
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.
Bake at 500 for 5 minutes. Turn wedges over; coat with cooking spray.
Sprinkle paprika mixture evenly over wedges.
Bake an additional 2 minutes or until lightly browned.
Remove from oven; cool completely.
To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat.
Add clementine sections and remaining ingredients; toss gently to combine.
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.
Dragonette Cellars Sta. Rita Hills Pinot Noir2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.