Pomegranate Salsa With Homemade Chips

• 1-1/2 cups pomegranate seeds
• 1/2 cup finely chopped peeled ripe pear
• 1/4 cup finely chopped red onion
• 1 tablespoon chopped seeded jalapeno pepper
• 1 garlic clove, minced
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons canola oil
• 2 teaspoons honey
• 1 teaspoon minced fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• Oil for deep-fat frying
• 6 corn tortillas (6 inches), cut into six wedges
• 1 teaspoon kosher salt
• 1/3 cup cubed avocado

1. For salsa, in a serving bowl, combine the pomegranate seeds, pear, onion, jalapeno and garlic. In a small bowl, combine the cilantro, lime juice, oil, honey, basil, salt and ginger. Drizzle over pomegranate mixture; toss to coat. Cover and refrigerate for 1 hour.
2. Line a 15x10x1-in. baking pan with a double thickness of paper towel; place a wire rack in pan. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. Fry tortilla wedges, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Place chips on wire rack; sprinkle with kosher salt.
3. Just before serving, gently stir avocado into salsa. Serve with chips.

pomegranate seeds, peeled ripe pear, red onion, pepper, garlic, fresh cilantro, lime juice, canola oil, honey, fresh basil, salt, ground ginger, corn tortillas, kosher salt, avocado

Taken from www.tasteofhome.com/recipes/pomegranate-salsa-with-homemade-chips/ (may not work)