Recipes Appetizers Dips Salsa Pomegranate Salsa with Pistachios Be the first to rate & review! This fresh pomegranate salsa combines charred onion and peppers, fresh herbs, and a tart sherry vinegar reduction in flavorful balance. With a nice crunch from the pomegranate arils and chopped pistachios, this salsa is equally suited for serving with chips or for spooning over chicken or fish. By Wes Avila Published on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Total Time: 20 mins Servings: 8 Ingredients 6 tablespoons sherry vinegar 1 medium-size red onion, cut crosswise into 1/2-inch-thick rounds (do not separate into rings) ¼ cup extra-virgin olive oil, divided 1 (1/2-ounce) fresh serrano chile 2 (4-inch) thyme sprigs ¼ teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper, plus more to taste 1.50 cups pomegranate arils ¼ cup chopped roasted pistachios 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley Directions Bring vinegar to a boil in a small saucepan over medium-high; boil, swirling pan occasionally, until reduced by half, about 3 minutes. Remove from heat; set aside. Brush both sides of onion slices evenly with 1 tablespoon oil. Heat a large cast-iron skillet over medium-high. Add onion, chile, thyme, salt, and black pepper; cook, undisturbed, until charred, about 3 minutes. Using a spatula, carefully flip onion rounds and chile. Cook, undisturbed, until charred on other side, about 3 minutes. Discard thyme. Transfer onion and chile to a cutting board; let cool about 5 minutes. Chop onion into about 1/4-inch pieces. Remove and discard chile stem; finely chop chile. Place onion and chile in a large bowl. Add pomegranate arils, pistachios, chives, parsley, vinegar reduction, and remaining 3 tablespoons oil; stir to combine. Season with additional salt and black pepper to taste, if desired. Make Ahead Salsa can be stored in an airtight container in refrigerator up to 3 days. Rate it Print