Pomegranate Salsa with Pistachios || Gracefult Kitchen

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Pomegranate Salsa with Pistachios

Banana Bread

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.

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

Description

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.