Tangy Pomegranate Relish with Jalapeno
This pomegranate relish is a fabulous dish for Rosh Hashanah, Thanksgiving, or any time that calls for pomegranates! This post contains affiliate links.
When I plan a simanim-based Rosh Hashanah menu, it’s always a win to have more open-ended options to put on the table. What if you can have one dish that can upgrade many?
Pomegranate relish is just that! Just like any other relish you might make, it can be served alongside many different types of dishes for a serious upgrade.
This particular pomegranate relish uses pomegranate molasses as a sweetener to make it even more festive. It’s a forgiving recipe.
It’s got some heat thanks to jalapeno. It won’t be too hot if you remove the seeds. And you can reduce it even further by putting less. And while jalapeno adds a depth of flavor that is fabulous in this pomegranate relish, you can definitely omit it.
What can pomegranate relish be served with?
Treat it like a pickle, that can be served alongside hearty meat dishes or added to salads!
Here is a list of cool things to add the pomegranate relish to:
- Combine with beets and arugula for a delicious simanim salad
- Serve it alongside a roast
- Plate sweet chicken drumsticks alongside pomegranate relish
- Toss it onto any leafy salad
- Add it to a charcuterie board for a really easy and Rosh Hashanah-focused dish.
Ingredients:
- Seeds of two pomegranates (or about two cups)
- 1 jalapeno, seeds removed, and minced
- 1/3 cup extra virgin olive oil
- 1 tablespoon pomegranate molasses, either homemade or purchased(you can use honey instead)
- 1 T lemon juice or mild vinegar (such as red wine vinegar)
- 1 T orange juice
- 2 T cilantro, finely chopped
- 2 T parsley, finely chopped (you can double the parsley if you don’t like the flavor of cilantro)
- Salt and pepper to taste
Instructions:
1. Place your pomegranate seeds and finely chopped jalapeno in a bowl. I recommend Pyrex bowls with lids to store and serve.
2. Combine the juice, olive oil, molasses, and seasoning. Pour it over the pomegranate and jalapeno.
3. Mix in your chopped herbs. You can do this in advance but it’ll be best if added right before serving. I like to prepare it in a snack size bag and store it in the same dish, then pour it on right before I serve it.
Notes:
Refrigerate up to 3 days for optimal freshness. I recommend making it a little (at least half hour or so) in advance so that the flavors can blend, especially with the jalapeno. You can omit the jalapeno if you’re averse to anything hot, but it definitely adds a twist!
If the oil solidifies when refrigerated, remove to room temperature for a bit before serving.
What will you be serving this pomegranate relish with? Comment below!
Pomegranate Relish
Ingredients
- Seeds of two pomegranates (or about two cups)
- 1 jalapeno, seeds removed, and minced
- 1/3 cup extra virgin olive oil
- 1 tablespoon pomegranate molasses
- (you can use honey instead)
- 1 T lemon juice or mild vinegar (such as red wine vinegar)
- 1 T orange juice
- 2 T cilantro, finely chopped
- 2 T parsley, finely chopped (you can double the parsley if you don't like the flavor of Cilantro)
- Salt and pepper to taste
Instructions
1. Place your pomegranate seeds and finely chopped jalapeno in a bowl. I recommend Pyrex bowls with lids to store and serve.
2. Combine the juice, olive oil, molasses, and seasoning. Pour it over the pomegranate and jalapeno.
3. Mix in your chopped herbs. You can do this in advance but it'll be best if added right before serving. I like to prepare it in a snack size bag and store it in the same dish, then pour it on right before I serve it.
Notes
Refrigerate up to 3 days for optimal freshness. I recommend making it a little (at least half hour or so) in advance so that the flavors can blend, especially with the jalapeno. You can omit the jalapeno if you're averse to anything hot, but it definitely adds a twist!
If the oil solidifies when refrigerated, remove to room temperature for a bit before serving.
Serve alongside a roast, as a "pickle", toss it into a salad... use it any way you would any other relish, but with a fruity twist!
