Pom Mint Paleo Relish

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.

Pomegranate Mint Paleo RelishPomegranate Mint Paleo Relish

I never think about adding “accessory” foods, but now that I’ve had this relish, I just want more and more.

Pomegranate Mint Paleo Relish

This relish pared perfectly with my Paleo Stuffing. It complemented the already faint sweetness provided from the Maple Cornbread with the savory of the roasted vegetables and sausage.

Pomegranate Mint Paleo Relish

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.

Pomegranate Mint Paleo Relish

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.

Pomegranate Mint Paleo Relish

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.

Pomegranate Mint Paleo Relish

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

Ingredients

  • 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

  1. 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.)
  2. Add shallot, olive oil, zest, lemon juice, apple cider vinegar and mint to the bowl. Stir to combine well and serve.
  3. Enjoy! :)

Serve Pom Mint Paleo Relish with one of these