This delectable salsa is packed with tons of flavor and plenty of antioxidant-rich produce, like onions, garlic, tomatillos and pomegranate seeds.
Yield: 5servings
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Ingredients
¼cupsunflower seeds
12oztomatillos, remove the husk, and wash
½yellow onion, cut in half, attached at the root
2clovesgarlic, peeled, left whole
1tablespoonlemon juice
¼teaspoonkosher salt
Handful of fresh cilantro, leaves and soft stems (1 cup, loosely packed)
¼cupor more pomegranate seeds
Carrot and celery sticks, or whole grain crackers for dipping
Instructions
Preheat oven or toaster oven to 425 degrees. Place sunflower seeds on a sheet pan and toast for 3 or 4 minutes. Remove, transfer to a bowl and let cool
Coat the sheet tray with olive oil spray and place the onion wedges, garlic and washed tomatillos on it, whole. Mist veggie and garlic tops with additional olive oil spray. Cook in oven until they start to color, checking every 10 minutes or so, turning them as they brown.
Remove veggies to a bowl when they are deeply colored on both sides, almost charred (this will take about 30 minutes). Let the veggies cool, and then place in a blender with all the accumulated juices.
Add lemon juice, salt, cilantro and 2 tablespoons of the toasted sunflower seeds. Blend until smooth, then transfer to a serving bowl and garnish the top with a sprinkling of “magic seeds” (AKA pomegranate arils and remaining toasted sunflower seeds).
Salsa may be stored for up to 5 days in a sealed container in the fridge. Serve with carrots slices, celery sticks, whole grain crackers or tortilla chips.
Notes
Nutrition provided for 1 serving of dip, without dippers.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.