Pomegranate Salsa with Pistachios

This fresh pomegranate salsa combines charred onion and peppers, fresh herbs and a tart sherry vinegar reduction in flavourful 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.

6 Tbsp. sherry vinegar
1 medium-size red onion, cut crosswise into ½" thick rounds (do not separate into rings)
¼ cup extra-virgin olive oil, divided
1 (½ oz) fresh serrano chile
2 (4") sprigs thyme
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
1½ cups pomegranate arils
¼ cup pistachios, chopped, roasted
2 Tbsp. fresh chives, finely chopped
2 Tbsp. fresh flat-leaf parsley, finely chopped

Bring vinegar to a boil in a small saucepan over medium-high heat; 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 Tbsp. oil. Heat a large cast-iron skillet over medium-high heat. 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 ¼" 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 Tbsp. oil; stir to combine.

Season with additional salt and black pepper to taste, if desired.

Makes 8 servings.

Make-Ahead: Salsa can be stored in an airtight container in refrigerator up to 3 days.