Pomegranate Salsa
MAKES 1 CUP
from the Cart for a Cause Cookbook sponsored by Lexus and Photographed by Dana Hursey
This mouthwatering recipe was created by:
Chef Suzanne Goin
3 tablespoons finely diced shallots
1 teaspoon lemon juice
¼ teaspoon salt, or to taste
1 tablespoon pomegranate molasses
¼ cup extra-virgin olive oil
½ cup POM Wonderful pomegranate arils
1 tablespoon chopped fresh flat-leaf parsley
Mix the shallots, lemon juice, and ¼ teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the pomegranate molasses and then the olive oil. Stir in the pomegranate arils and the parsley. Taste for balance and seasoning.
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