It’s pomegranate season and pomegranates are something you can’t have too much of in your life.  One year I’m going to take a crack at making my own pomegranate molasses but in the meantime I just use them as much as possible of the while the good times last.  This pomegranate salsa is really sensational and goes as a side with pretty much anything – Indian dal and rice, Mexican or Middle-Eastern. The first time I made it, I ate copious quantities of it on top of hummus and crackers. Unbelievably good! I’ve kept this salsa pretty simple and used tomatoes as a nice offset to the juicy sweetness of the pomegranate, but you can mix and match – try it with pear, cucumber or avocado and experiment with flavors. Add some crumbled feta cheese and team it with a Greek spinach rice and you have a meal fit for the gods.

Pomegranate salsa

• 1 medium pomegranate seeded
• 1 tomato seeded and chopped finely
• 1 small red onion chopped finely
• 1 tablespoon of finely chopped coriander
• 1 jalapeno chilli, seeded and chopped finely
• 1 lime juiced
• salt and pepper to taste

Mix pomegranate, tomato, red onion, coriander in a bowl. Dress salsa with lime juice and season with salt and pepper to taste.