The first time I ever tried Pomegranate Salsa, I was hooked. You will be, too.
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Pomegranate Salsa {recipe}
makes about 1 cup
Ingredients
- 2 tablespoons finely diced red onions
- 2 teaspoons lemon juice
- ¼ teaspoon Kosher salt + more to taste
- ⅓-½ cup extra-virgin olive oil
- 1 cup pomegranate seeds
- 2 tablespoons finely chopped Italian flat-leaf parsley
- 1 tablespoon pomegranate molasses
Instructions
- Soak the red onions in cold water for about 15 minutes to take out some of the "bite," then drain.
- In a bowl, whisk together lemon juice, salt, and olive oil. Stir in soaked red onions, pomegranate seeds and chopped parsley. Taste and adjust seasoning with additional lemon juice or salt.
- Pomegranate Salsa be stored in a glass container with air-tight lid for about three days.
when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!
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
![ROASTED BUTTERNUT SQUASH and RED ONION with TAHINI | Ottolenghi [recipe]](https://thedeliciouslife.com/wp-content/uploads/2013/11/f-this.-im-going-to-jerusalem.-ottolenghi-inspired-roasted-butternut-squash-+-red-onions-+-tahini-sa.jpg "ROASTED BUTTERNUT SQUASH and RED ONION with TAHINI | Ottolenghi [recipe]")
Lynn @ theroadtohoney says
Hip, Hip Hurray! Pomegranate season is upon us and I couldn't be happier. And this pomegranate salsa! Could it be love at first sight? How lovely would it be sprinkled on top of tacos? Of course I am intrigued by that divine Shakshuka.
Anonymous says
so perfect for tacos in the fall/winter, especially with a little adjustment of lime for the lemon and cilantro for the parsley! (even tho i don’t love cilantro ha)
Braincloud says
Super versatile condiment that is always a crowd pleaser. Really like it with pork tenderloin.
Heather says
Star if the show. Making it again this year!
Hanan says
It’s summer here in South Africa and pomegranates are in season. I am living for and off this utterly divine salsa.