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!
finely diced red onions
Kosher salt + more to taste
extra-virgin olive oil
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.
when you make this recipe, let us know!
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.