Pomegranate Salsa with Pistachios

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.

Pomegranate-Pistachio Salsa
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

  1. 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.

  2. 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.

  3. 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.

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