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pomegranate salsa
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4.80 from 20 votes

Pomegranate Salsa Recipe

All the health benefits of pomegranate in a spoonable salsa. Pro-tip: make double, or even triple, and use it straight out of the fridge for days!
Course: Sauce
Cuisine: Mediterranean
Keyword: anti-inflammatory, pomegranate
Servings: 1 cup


  • 2 tablespoons finely diced red onions
  • 2 teaspoons lemon juice
  • ¼ teaspoon Kosher salt + more to taste
  • 1 tablespoon pomegranate molasses
  • ⅓-½ cup extra-virgin olive oil
  • 1 cup pomegranate seeds
  • 2 tablespoons finely chopped Italian flat-leaf parsley


  • 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, pomegranate molasses, and olive oil. The order doesn't matter too much. You're just trying to dissolve the salt.
  • Stir in soaked red onions, pomegranate seeds and chopped parsley. Taste and adjust seasoning with additional lemon juice or salt.
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Pomegranate Salsa be stored in a glass container with air-tight lid for about three days. The onions will pick up a bright fuschia color from the pomegranate.