Description
This fresh pomegranate relish is a delicious fruity side that can take the place of traditional cranberry sauce for any Holiday menu! It’s a vibrant mix of pomegranate seeds, cilantro or parsley, jalapeño, lemon, and honey.
Ingredients
Scale
- 2 cups pomegranate arils (seeds from 1–2 large pomegranates)
- 1 cup coarsely chopped fresh cilantro or flat-leaf parsley, plus more for serving (optional)
- 1/2 cup extra-virgin olive oil, plus more for drizzling (optional)
- 1 tablespoon (15g) finely chopped jalapeño (seeded for less heat)
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon honey
- ½ teaspoon kosher salt (or to taste)
- Freshly ground black pepper, to taste
Instructions
- Marinate Jalapeño Base: In a small bowl, combine the finely chopped jalapeño, honey, salt, and fresh lemon juice. Let this mixture sit for about 5 minutes to allow the flavors to meld slightly.
- Add Oil: Stir the extra-virgin olive oil into the jalapeño mixture.
- Combine All Ingredients: In a medium serving bowl, combine the pomegranate arils and the chopped cilantro (or parsley). Pour the jalapeño-oil mixture over the pomegranate seeds and herbs. Stir gently to combine everything well. Season with freshly ground black pepper to taste.
- Serve or Chill: Serve the pomegranate relish immediately, or cover and refrigerate until ready to serve. If refrigerated, allow the relish to sit at room temperature for about 15-20 minutes before serving to allow the olive oil to liquefy if it solidified. Drizzle with a little extra olive oil and sprinkle with more fresh herbs just before serving, if desired.
Notes
- Seeding Pomegranates: The easiest way to remove pomegranate seeds (arils) is often to cut the pomegranate in half and whack the back with a wooden spoon over a bowl. Alternatively, score the pomegranate into quarters and break it apart in a bowl of water; the seeds will sink, and the pith will float.
- Herb Choice: Cilantro provides a distinct flavor common in relishes, while parsley offers a fresher, milder taste. Use whichever you prefer or a mix.
- Jalapeño Heat: Adjust the amount of jalapeño based on your heat preference. Removing the seeds and membranes will significantly reduce the spiciness.
- Make-Ahead: This relish can be made several hours or up to a day in advance and stored in the refrigerator. The flavors will meld further over time. Bring to room temperature before serving.
- Serving Suggestions: Delicious served alongside roasted turkey, chicken, pork, or lamb. Also great on cheese boards, spooned over grilled halloumi, or added to salads.
- Storage: Store leftover relish in an airtight container in the refrigerator for up to 3 days.