Just in time for Memorial Day!  Being from San Diego, I love me some pico de gallo and I love playing around with the ingredients.  I happened to have some fresh mango and pomegranate and low and behold they were kinda the perfect additions to this salsa!  I hope you enjoy and have a fabulous weekend!!

Mango Pomegranate Pico de Gallo

Makes about 4 cups prepared

What you’ll need:

1/4 yellow onion, finely diced

4 roma tomatoes, de-seeded and diced

1 mango, diced

1/3 cup pomegranate seeds

1 jalapeno, finely diced (I take out the seeds and ribs cause I can’t handle the heat)

1/3 cup chopped cilantro

juice of 1/2 lime

a big pinch of kosher salt

What you’ll do:

In a large bowl toss the onion and salt together while you dice the other ingredients.  Add all the ingredients to the onions, stir and add additional salt if needed.  Serve chilled with tortilla chips.

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