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Epicurious

Pomegranate Salsa

This time of year, with pomegranates in season, I find myself spooning this salsa over all sorts of things, from duck to turkey and even grilled fish.

Ingredients

3 tablespoons finely diced shallots
1 teaspoon lemon juice
1 tablespoon pomegranate molasses
1/4 cup extra-virgin olive oil
1/2 cup pomegranate seeds
1 tablespoon sliced flat-leaf parsley
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.

    Step 2

    Whisk in the pomegranate molasses and then the olive oil. Stir in the pomegranate seeds and the parsley. Taste for balance and seasoning.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsCondimentSalsaPomegranateFruitGluten FreeDairy FreeVegetarianVeganNut FreeMeal PrepEasy5 Ingredients or FewerNo-CookRosh HashanahCookbooks
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