We should all have a sauce or salsa that can go with everything. And, during the winter months it is this pomegranate salsa. This sweet-tart minted salsa takes minutes to make and the payoff is a flavor boost to anything it tops.
You can use it in place of mint sauce with lamb, instead of (or in addition to) gravy with turkey, or to top some roasted salmon. Don’t be put off by the tons of mint in this recipe—it’s the key!
Why You’ll Love This Recipe
Pomegranate Salsa offers a fresh and vibrant twist on traditional salsas. It combines the tangy sweetness of pomegranate with the zest of citrus juices and the depth of aged vinegar. This salsa is visually striking with its jewel-like arils and packs a flavorful punch that enhances any dish it accompanies. It’s perfect for those who enjoy a blend of sweet and tart flavors in their appetizers or main courses.
Recipe Ingredients
Creating this colorful salsa requires a few simple ingredients:
- 2 1/2 cups of pomegranate arils, bursting with sweet and tangy juice
- 1/2 cup extra-virgin olive oil for a smooth base
- Three tablespoons of fresh juice from clementines, mandarins, or tangerines, adding a citrusy spark
- Two tablespoons of pomegranate molasses for a concentrated burst of flavor
- 1 tablespoon of aged balsamic or sherry vinegar to enhance depth
- 1 large minced shallot for a hint of sharpness
- 2/3 cup thinly sliced fresh mint leaves for a refreshing finish
- Kosher salt and freshly ground black pepper to taste
How to Make This Pomegranate Salsa Recipe
To whip up this delightful pomegranate salsa, combine the olive oil, citrus juice, pomegranate molasses, vinegar, and minced shallot in a bowl. Add the pomegranate arils, seasoning the mixture with salt and pepper to enhance the flavors.
Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld beautifully. Just before serving, stir in the freshly sliced mint and a sprinkle of citrus zest to bring the dish a bright, fresh finish.
Variations On This Recipe
- Herb Variations: Swap out mint for cilantro or parsley for a different herbal note.
- Spice It Up: Add a finely chopped jalapeño or a dash of red pepper flakes for those who favor a spicy kick.
- Fruit Twists: Mix in diced mango or avocado for additional texture and complementary flavors.
What to Serve This Recipe With
This Pomegranate Salsa is versatile and pairs wonderfully with grilled meats, especially chicken and pork. Its acidity helps cut through the proteins’ richness.
It’s also a perfect companion for fish tacos or a standalone dip with crispy tortilla chips or pita bread. For a festive gathering, serve it atop crostini with a smear of goat cheese, making an elegant and easy appetizer that guests will adore.
Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Minted Pomegranate Salsa Recipe
Ingredients
- 2 1/2 cups pomegranate arils
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh clementine, or mandarin, or tangerine juice
- 2 tablespoons pomegranate molasses You can buy pomegranate molasses online or in most gourmet grocery stores.
- 1 tablespoon Aged balsamic or sherry vinegar
- 1 large shallot minced
- 2/3 cup loosely packed fresh mint leaves thinly sliced
- Kosher salt and Freshly ground black pepper
Instructions
- Make The Pomegranate Salsa: Combine olive oil, juice, pomegranate molasses, vinegar, shallot, and pomegranate seeds in a small bowl. Season with salt and pepper and stir to combined. Let sit at least 10 minutes before serving to allow flavors to meld. Stir in mint and citrus zest and serve.Yields 2 cups. TIP: The salsa (without mint) can be made up to 8 hours ahead. Cover and refrigerate until ready to use then stir in mint right before serving.
