• Pomegranate Salsa

    posted November 30th, 2009  :: Sauces, The Recipes:, Winter :: 
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    Not your everyday relish

    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.

    Pomegranate Salsa

    • 1 fresh pomegranate
    • 2 teaspoons rice vinegar
    • 1/2 teaspoon sugar
    • 2 scallions, white and light green sections finely chopped
    • 2 tablespoons pomegranate molasses *
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon chopped Italian parsley
    • Salt and freshly ground black pepper
    Slice the pomegranate in half and gently pull apart the halved sections to reveal the seeds; pry them out with fingers or a spoon and collect them in a large bowl. Stir in the remaining ingredients and season with more salt or sugar to taste. Makes about 1 cup adapted from Sunday Suppers at Lucques by Suzanne Goin * Pomegranate molasses is available in Middle Eastern markets
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    1. The Runaway Spoon

      November 30, 2009
      5:48 pm

      What a great recipe! I just bought some already cleaned pomegrante arils to use in my cranberry sauce, and now I know what to do with the leftovers!

    2. Smalltown Mom

      November 30, 2009
      6:52 pm

      Can you suggest a substitute for pomegranate molasses? Honey?

    3. Karen

      November 30, 2009
      8:22 pm

      Runaway Spoon – off you go! Enjoy the leftovers.

      Hi Smalltown Mom! You could try mixing some pure pomegranate juice and a bit of honey (1 tablespoon each). The molasses is very sticky and a bit sour, so you might adjust with some lemon juice to taste…let me know how you like it.

    4. fresh365

      December 1, 2009
      1:45 pm

      Gorgeous photo! I love pomegranate- looks delicious!

    5. tracieMoo

      December 10, 2009
      5:37 pm

      definitely the most stunning salsa I’ve ever seen!

    6. avm

      December 10, 2009
      8:00 pm

      this looks great, i think i might going to serve it with turducken!!

    7. susan from food blogga

      December 11, 2009
      10:33 am

      I saw this recipe pop up on my Blog Her sidebar and came right over! I love pomegranate salsa and made one with persimmons last year that went well with pork chops. I love this one too and will be no doubt be trying it since I have three pomegranates sitting on my counter. Hope you’re doing well, Karen!

    8. Alexa

      December 12, 2009
      1:48 pm

      What a lovely recipe and picture! Pomegranates are so ephemeral–including them in dishes is always such a delight. I have two in my fruit bowl. Thank you for posting this recipe. Your blog is stunning.

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