Pomegranate Salsa Recipe

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The first time I ever tried Pomegranate Salsa, I was hooked. You will be, too.

RESOURCES and NOTES

• How Much Pomegranate? A large, heavy pomegranate rendered a little more than a cup of seeds
• Pomegranate Molasses. Pomegranate molasses is a dark, sweet, thick syrup made from pomegranate juice. You can make your own Homemade Pomegranate Molasses with my recipe -- it's super easy! -- or you can buy it bottled at Middle Eastern markets or some larger grocery stores. This is the one I have in my refrigerator door: Cortas Pomegranate Molasses
• What can I substitute for Pomegranate Molasses? You can substitute maple syrup or any sweetener, really, in the same amount for the pomegranate molasses
• Red Onions. If you don't have red onions, or find fresh red onions sharp in flavor, you can substitute shallots or even white/yellow onions. The white onions will become tinted pink from the pomegranate.
• All other produce from local Los Angeles farmers' markets or organic at Whole Foods Market

How to Use POMEGRANATE SALSA

Smashed Avocado Toast with Pomegranate Salsa, Lemon Zest, and Flaky Sea Salt:

Roasted Butternut Squash with Whipped Feta and Pomegranate Salsa, recipe [here]

Avocado, Grapefruit and Greens Salad with Pomegranate Salsa, on the menu at Lucques:

Butternut Squash Shakshuka with Feta, Pomegranate Salsa, and Grilled Toast for Dipping, recipe for Shakshuka coming soon:

Black Cod with Persimmon, Fennel, Radish, and Pomegranate Salsa {at Lucques, via LA Times}:

Persimmon Salad with Pomegranate and Prosciutto:

Serve, like tart cranberry sauce, alongside turkey at Thanksgiving