Pomegranate & Guajillo Sweet

By / Photography By Kathryn Brass-Piper | November 17, 2016


1. Combine chili peppers, pomegranate juice, and sugar in a medium saucepan. Bring to a simmer and gently simmer until peppers are soft, about 15 minutes. Transfer to a blender. Add salt, vinegar, and garlic. Blend until smooth. Strain mixture through a fi ne-mesh sieve, if desired, or leave chunky. Transfer into a clean jar. Seal tightly and store in refrigerator.


  • 2 cups guajillo chili, stemmed and seeds knocked out (see note)
  • 2 cups pomegranate juice
  • ⅓ cup sugar
  • 1 teaspoon sea salt
  • ¼ cup red wine vinegar
  • 1 clove garlic, peeled
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