POMEGRANATE SALSA {recipe}

POMEGRANATE SALSA {recipe}

adapted from Sunday Suppers at Lucques, original recipe ingredients and amounts, when different from mine, in parentheses

INGREDIENTS

2 tablespoons finely diced shallots (Lucques: 3 tablespoons)
2 teaspoons lemon juice (Lucques: 1 teaspoon)
¼ teaspoon salt
1 tablespoon pomegranate molasses
⅓ cup extra-virgin olive oil (Lucques: ¼ cup)
1 cup pomegranate seeds (Lucques: ½ cup)
2 tablespoons finely chopped Italian flat-leaf parsley (1 tablespoon, sliced)
additional salt to taste (Lucques: additional salt and pepper to taste)

DIRECTIONS

Combine shallots with lemon juice and salt in bowl. Let sit about 10 minutes. Whisk in pomegranate molasses and olive oil. Stir in pomegranate seeds and chopped parsley. Season with additional salt to taste.

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

RESOURCES and NOTES

• You can substitute red onions for shallots: soak chopped red onions in ice cold water for about 15 minutes then drain, before continuing with recipe of combining with lemon juice and salt
• 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