I mentioned earlier that I'd made pomegranate salsa at Christmastime. It is one of the most delicious things I've eaten in a long time. I first had it at a party before Christmas and I had to have the recipe. It turned out that my friend K. and her husband had invented the recipe themselves, but she told me the ingredients and approximate proportions.
This makes a lot, but I don't think you'll mind having extra.
2 cans mandarin orange slices packed in water (drained and chopped)
1 red onion, chopped
1 fresh jalapeño, minced
1 tablespoon pickled jalapeño, minced
1 bundle cilantro, minced
Juice of one lime
A pinch of ground cumin
Cut the tops off the pomegranates, pull them in half, and submerge them in a large bowl of water while picking out all the seeds. The white pith will float and the seeds will sink, making it easy to retrieve them. Update: Here's a way easier method.
Put pomegranate seeds in a large bowl and add other ingredients. Mix together, cover and refrigerate for several hours or overnight. Serve with tortilla chips (I like using the Tostitos Scoops because they hold a lot of the chunky goodness).