Pomegranate Salsa


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.


  1. 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. Can you suggest a substitute for pomegranate molasses? Honey?

  3. 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. Gorgeous photo! I love pomegranate- looks delicious!

  5. definitely the most stunning salsa I’ve ever seen!

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

  7. 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. 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.

  9. Thanks bud. Good submissions you got going on here. Have some extra sites to direct to which have a bit more info?

  10. “To make pomegranate molasses, combine 3 cups of POM Wonderful 100% Pomegranate Juice, 1/4 cup sugar and juice from one lemon and bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.”

    Courtesy of Suzanne Goin


Leave a Comment