POMEGRANATE SALSA [recipe]

POMEGRANATE SALSA {recipe}

makes about 1 cup

INGREDIENTS

2 tablespoons finely diced red onions
2 teaspoons lemon juice
¼ teaspoon Kosher salt + more to taste
⅓-½ cup extra-virgin olive oil
1 cup pomegranate seeds
2 tablespoons finely chopped Italian flat-leaf parsley
1 tablespoon pomegranate molasses

DIRECTIONS

Soak the red onions in cold water for about 15 minutes to take out some of the “bite,” then drain.  Whisk in lemon juice, salt, and olive oil. Stir in pomegranate seeds and chopped parsley. Season with additional salt to taste.

Pomegranate Salsa be stored in a glass container with air-tight lid for about three days.

RESOURCES and NOTES

• You can substitute shallots or even white/yellow onions for red onions. The white onions will become tinted pink from the pomegranate.
• Pomegranate molasses is a dark, sweet, thick syrup made from pomegranate juice that can be found bottled at Middle Eastern markets. This is the one I have in my refrigerator door: Cortas Pomegranate Molasses
• I made my own pomegranate molasses, too! {homemade pomegranate molasses recipe here}
• You can substitute maple syrup or any sweetener, really, in the same amount for the pomegranate molasses
• A large, heavy pomegranate rendered a little more than a cup of seeds
• All other produce from local Los Angeles farmers’ markets or organic at Whole Foods Market