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!
Servings: 1 cup
Ingredients
- 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
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, 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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Notes
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.