Bright, jewel-like pomegranate arils meet the zesty bite of jalapeño and red onion in this vibrant relish. A perfect balance of sweet, spicy, and tangy, it’s a versatile condiment that pairs beautifully with roasted pork, lamb, chicken, or turkey. Or, serve it as a refreshing salsa with corn chips for a festive appetizer that bursts with flavor and color.
INGREDIENTS:
2 medium pomegranates, seeded (about 1 ½ cups arils)
1/2 cup finely chopped red onion
1 1/2 tablespoons finely chopped, green jalapeno pepper
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt
METHOD:
In a small mixing bowl, gently combine pomegranate arils and the remaining ingredients.
SERVING SUGGESTIONS:
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With Roasted Meats: Spoon generously over roasted pork tenderloin, lamb chops, grilled chicken, or holiday turkey to add a jewel-toned pop of color and bright flavor.
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As a Festive Appetizer: Serve in a bowl with crisp corn tortilla chips or pita chips for a refreshing salsa-style dip.
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With Cheese and Charcuterie: Spread over goat cheese, brie, or cream cheese as part of a holiday cheese board. It adds sparkle and spice alongside cured meats.
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On Sandwiches and Wraps: Use as a condiment for leftover turkey sandwiches, lamb pitas, or pulled pork sliders for a sweet-spicy twist.
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With Grains or Salads: Toss with warm quinoa, couscous, or wild rice salad to add both texture and tangy brightness.
YIELD: Makes 1 ½ cups
SOURCE: Recipe courtesy of Pomegranate.org
