We don’t keep mustard, ketchup, mayo, relish or any other condiments in our fridge. When I need something I’ll make it, like this Pomegranate Mint Paleo Relish.
I never think about adding “accessory” foods, but now that I’ve had this relish, I just want more and more.
Typically I enjoy eating pomegranates as a snack, so I never questioned the method I used for opening one. That is until I saw this YouTube video that has been floating around showing how to deseed a pomegranate in less than 10 seconds. I was totally skeptical and decided to give it a try this time around.
My results? It definitely took longer than 10 seconds and I still had to peel some of the last bits out with my fingers but it was definitely a quick way to access all the seeds.
If you don’t feel like buying a whole pomegranate and spending a few extra minutes to do this, you can always look for the pre-packaged containers of seeds.
Once you have all the seeds loose, it’s smooth sailing from there. Just combine all the ingredients and you’re good to go.
I don’t imagine you’ll have too much leftover once you serve but if you do, store leftovers in a sealed container in the fridge for 5-7 days.
Pom Mint Paleo Relish
- 1 1/2 cups pomegranate seeds (from 1 large pomegranate)
- 1 small shallot, minced
- 1/4 cup olive oil
- 1 1/2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 cup fresh mint, chopped
Directions Makes 3 cups
- Slice the pomegranate with a sharp knife across the outside skin, around the center. Twist and open the pomegranate. Hold the pomegranate, seeds down, over a medium-sized bowl and slap the outside with a wooden spoon to release majority of the seeds. Peel the remaining out with your fingers. (Or watch this YouTube video for a visual.)
- Add shallot, olive oil, zest, lemon juice, apple cider vinegar and mint to the bowl. Stir to combine well and serve.
- Enjoy! :)