Once pomegranates come into season in late fall, I like to use the fresh, tart seeds as much as possible before the fruits disappear. I’ve been known to juice the whole fruits to make into cocktails and sorbets, which is fun and also a tad messy, but after a few Pometinis who cares?
I discovered this Pomegranate Salsa recipe in one of my favorite cookbooks, Suzanne Goin’s Sunday Suppers at Lucques.
I’ve haven’t yet had a chance to eat at Lucques – it’s been a long while since I’ve visited Los Angeles – but Suzanne’s restaurant has been on my radar ever since she opened it more than ten years ago. She’s the kind of chef who inspires me to cook – her food is simple, soulful and deeply rooted in seasonal produce.
This sauce is like a sweet relish; it’s great spooned over grilled poultry, pork, or beef and also a good complement to soft, tangy cheeses. Plus the jewel-like colors of the salsa look so festive on a holiday table.