Tom Kerridge’s Pomegranate, Chilli & Red Pepper Salsa

Serves 6 – 8

“The crunch and sweet-sour flavour of pomegranates work brilliantly with the heat from chillies and the lively freshness of herbs”


  • 1 pomegranate
  • 1 red onion, finely chopped
  • 1 red pepper, cored, deseeded and finely diced
  • 2 red chillies, finely chopped (seeds and all)
  • A bunch of coriander, roughly chopped (stalks and all)
  • 12 bunch of mint, stalks removed, leaves roughly chopped
  • 12 bunch of flat-leaf parsley, stalks removed, leaves roughly chopped
  • Grated zest and juice of 1 unwaxed lime
  • Olive oil, to bind
  • Salt and freshly ground black pepper


  1. To prepare the pomegranate, cut it in half across the middle and, using a fork or spoon, bash the outside skin on each half over a bowl, until all of the seeds have been released into the bowl. Pick out and discard any bitter membrane that accidentally falls into the bowl.
  2. Stir in all the remaining ingredients, adding just enough olive oil to coat everything and loosen the salsa. Season with salt and pepper to taste.
  3. Cover with cling film and refrigerate until needed. This salsa is best eaten within a few hours of making.

Recipe extracted from Tom’s Table by Tom Kerridge, published by Absolute Press, £25. © Tom Kerridge. Photography © Cristian Barnett.